Kale and White Bean Soup

Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Yield: 6 servings

This hearty soup is packed with veggies and beans. A perfect meal for a cold winter evening.



  1. Heat vegetable broth in large soup pot on low. Saute carrots, celery, garlic and shallot in broth until soft about 3 – 4 minutes.
  2. Add canned tomatoes, water and bay leaf. Bring to a boil.
  3. Add kale and yam. Reduce heat to medium, keeping a slow boil. Cook for an additional ten minutes, until yam is tender.
  4. Add pasta and cook for an additional ten minutes until pasta is tender.
  5. Add beans, salt, pepper and pumpkin pie spice. Heat 1-2 minutes until fully incorporated and beans are heated through.
  6. Discard bay leaf and serve. Top each bowl with 1 Tbsp pumpkin seeds and a half-slice of lemon.

Sandra Sellani is the co-author of The 40-Year-Old Vegan Cookbook: 75 Recipes to Make You Leaner, Cleaner and Greener in the Second Half of Life. She is a graduate of the Matthew Kenney Culinary Academy (plant-based) in Santa Monica, California and is a graduate of the Plant-Based Nutrition Certificate program from the T. Colin Campbell Center for Nutrition Studies and eCornell.
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