Creamy White Bean Soup with Kale and Gremolata — Rainbow Plant Life

417 ratings · 50min · Vegan, Gluten free · 4 servings

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This Creamy White Bean Soup with Kale and Gremolata is a hearty yet healthy soup perfect for winter! Vegan, gluten-free, and full of flavor thanks to three secret ingredients! Plus, it’s easy and weeknight dinner friendly! Instant Pot instructions included!

Produce

• 1 (14 ounce/400g) can artichoke hearts

• 2 (15-ounce/425g) cans of cannellini beans

• 1/2 loosely packed cup Basil, fresh leaves

• 3 Carrots, medium

• 3 sticks Celery

• 6 Garlic cloves

• 2 Garlic cloves, large

• 1 loosely packed cup Italian flat-leaf parsley, leaves

• 1 small head Lacinato kale

• 2 Lemons, medium

• 1 Sweet onion, large

• 1 Yukon gold potato ((about 6 ounces or 170g), medium

Canned Goods

• 3 1/2 cups Vegetable broth, low-sodium

Baking & Spices

• 1 Black pepper, Freshly cracked

• 1 tsp Kosher salt + more

• 1/2 tsp Red pepper flakes

• 1 Sea salt, Coarse or flaky

Oils & Vinegars

• 1 generous tbsp Olive oil

• 1 Olive oil, Good-quality extra virgin

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