Kale-ing It With This Vegan Escarole Soup


This is the perfect cold weather soup. Warm, hearty, filling and you can make extra to freeze for the cold nights ahead. Trade in your icy salad and slurp up this green goodness instead.

Hearty Kale/Escarole Soup 


  • 2 Tbsp coconut oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, diced
  • 1/2  tsp red chili flakes
  • 6 cups vegetable broth or water
  • 4 cups chopped kale (swiss chard, collards or escarole work here too)
  • 2 bay leaves
  • 2 sprigs of fresh thyme (or 1/2  tsp dried thyme)
  • 2 15.5 ounce cans butter beans or cannellini beans, drained and rinsed
  • 2 Tbsp freshly chopped parsley
  • Kosher salt and fresh ground pepper
  • 1/4  cup small, dry pasta (optional)

METHOD: Heat oil in large pot over medium head. Add the onion, carrot and garlic. Season with a pinch of kosher salt. Cook for 5 minutes until vegetables are translucent. Add red pepper flakes followed by the broth/water and bring to a boil. Add the kale, bay leaves and thyme. Season with another pinch of salt. Reduce heat and let simmer about 20 minutes for flavors to incorporate. Add beans, parsley, salt and pepper, to taste. Before serving, bring back to a boil and add the pasta (if using).

Cook until tender, about 7 minutes, depending on the type of pasta. Remove bay leaves. Serve. (Alternatively, you can serve this over cooked quinoa or gluten-free pasta of choice).

To Serve: You can serve this soup with a big side salad, crusty bread, or grilled cheese sandwiches for dipping.

(Pro tip: prep the soup over the weekend, maybe even make a double batch and freeze half, and then all you’ll have to do is heat it up).