Vegan White Bean & Kale Orzo Soup (One-Pot)
Cozy one-pot vegan white bean, kale & orzo soup—creamy without dairy, bright with lemon, and ready in about 30 minutes. Meal-prep friendly.
Ingredients
Instructions
Heat the olive oil (2 tablespoons) in a large heavy-bottomed pot over medium heat. Add the onion (1 medium), carrots (2 medium), and celery (2 stalks), and cook for 5-7 minutes, stirring occasionally, until softened. Bring 7 cups (1.7 litres) of water to a boil in a kettle.
Add the garlic (4-5 cloves), rosemary (1½ teaspoons), and sage (1 teaspoon), and cook for 1 minute until fragrant.
Pour in the boiled water and the vegetable stock powder (5-7 teaspoons), mix well, and bring to a boil.
Add the orzo (1 cup) and cannellini beans (1 can). Reduce to a steady simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is just tender.
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Continue Reading at Heartfultable →Chef's Notes
Stock powder: You can use bouillon cubes in place of stock powder. Check how many you would need for this amount of liquid. Alternatively, use liquid stock or broth. I find that I’m often more likely to have the powdered version on hand than the liquid.
Cream substitute: You can use full-fat coconut milk instead of plant cream. The texture and flavor will be slightly different but still rich and creamy.
Stock powder: You can use bouillon cubes in place of stock powder. Check how many you would need for this amount of liquid. Alternatively, use liquid stock or broth. I find that I’m often more likely to have the powdered version on hand than the liquid.
Cream substitute: You can use full-fat coconut milk instead of plant cream. The texture and flavor will be slightly different but still rich and creamy.
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Reviews from the Original Source
I made this recipe at home. This dish had a great flavor. I'm going to share it and make it more than once.
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