Vegan Kale, Meatball, & White Bean Soup – a delicious recipe with olive oil, garlic, stalks celery, zucchini, white kidney beans, veggie meatballs. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Prepare garlic, leeks, celery, zucchini, beans, and kale. Set aside.
2
Heat oil over medium-high heat in a medium sized soup pot for 1 minute. Add garlic, leek, 1 boullion cube, and 1 Tbs of water. Sautee for 2 minutes until leek is translucent. Add celery and sautee for another 2 minutes. Add zucchini and lower heat to medium-low.
3
Meanwhile, take your veggie meatballs in a separate frying pan and fry them on high with 2 Tbs water until they've browned and are crispy on the outside (about 5 minutes).
4
Add white kidney beans and cooked meatballs to soup pot, as well as the other boullion cube, soy sauce, asafoetida, and dill, and add water until everything is covered. Turn the heat up to high until soup begins to boil, then add kale, cover, and remove from heat. Let it sit for 5 minutes until kale has wilted.
5
Optionally serve with a wedge of lemon, a thick slice of bread, or as is.
6
Enjoy!
1054
kcal
Calories
65
g
Fat
36
g
Carbs
90
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic, 1 leek, chopped, 2 stalks celery, diced, and more.
Yes, Vegan Kale, Meatball, & White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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