I love the simplicity of this soup. This is the perfect recipe for those days when you have 15 minutes to get dinner on the table and you don’t want a pile of dirty dishes. Serves 6.
1 large onion, diced
4 cloves garlic, diced
1 can white beans, like cannellini beans
1 16-ounce bag frozen roasted corn
4 cups water or vegetable stock
2 cups kale, chopped
Salt-free seasoning and freshly ground black pepper, to taste
- Sauté the onions for 5 minutes in a 4-quart Dutch oven or soup pot.
- Add the garlic, white beans, and corn to the pot and saute for 5 minutes.
- Add the water or vegetable stock and bring to a gentle boil. Then add the kale and season to taste.
- Turn off the heat. Use an immersion blender directly in the pot to make the soup a little creamier, or just leave it chunky and serve hot.
Elspeth Feldman, Director of Culinary Arts at Vegan News Daily, is also known as “The Speedy Vegan.” She is an author, educator, and cooking instructor with a dynamic global following dedicated to her online and broadcast work, focusing on a whole-food, plant-based approach to everyday and special-occasion meals that are, in her words, “delicious, nutritious, fresh, and fast.” Her cooking classes are available on her blog, TheSpeedyVegan.com, and her cooking videos are on the Vegan News Daily YouTube channel. She was born and raised on a dairy farm in Zimbabwe and has traveled extensively, having lived in England, Greece, and Australia before settling down in the Mid-Atlantic region of the U.S. with her husband of 31 years, Paul. In her cooking, she brings a distinctively global context to her creations and loves to turn classic meat-based meals into fabulous, whole-food, plant-based vegan creations that are prepared without sugar, salt, or oil. Follow her on Instagram @TheSpeedyVegan.