close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 10 cups

The homemade vegetable broth gives this vegan cannellini bean soup a beautiful golden color and fresh taste. The cannellini beans—smooth and slightly nutty—add a full-bodied flavor.

Ingredients

  • 1 medium onion, chopped (1 cup)
  • 2 stalks of celery, chopped (1 cup)
  • 2 carrots, chopped (1 cup)
  • 5 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt, plus more for seasoning
  • 1 cup whole wheat orzo pasta
  • 1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
  • 1 cup stemmed and chopped kale
  • 1 teaspoon finely snipped fresh oregano
  • 1 lemon
  • Freshly ground black pepper, to taste

Instructions

  1. In a 5- to 6-qt. Dutch oven combine the first eight ingredients (through the ½ tsp. salt) and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
  2. Stir in orzo. Simmer, covered, 10 minutes more, stirring occasionally. Remove and discard parsley and thyme sprigs and bay leaves. Stir in beans, kale, and oregano. Return to boiling; reduce heat. Simmer, covered, 5 minutes more.
  3. Meanwhile, remove ½ teaspoon zest and squeeze 2 tablespoons juice from lemon. Before serving, stir lemon juice into soup. Season with the remaining salt and the pepper to taste. Top servings with lemon zest.

Comments (6)

(4.8 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Jenny3 weeks ago
Reply
Do you want to report this comment as inappropriate?

My husband and I loved this recipe. I made a double batch making sure to use broth instead of water which adds so much flavor.

Jen B9 months ago
Reply
Do you want to report this comment as inappropriate?

I doubled the beans, then puréed about 1.5c of the soup and added it back in. So good!

Jen B9 months ago
Do you want to report this comment as inappropriate?

Forgot to add the 5 stars, sorry

Mary11 months ago
Reply
Do you want to report this comment as inappropriate?

I replaced 8 c water with vegetable broth and thought it worked well. Love the lemon flavor.

Anne1 year ago
Reply
Do you want to report this comment as inappropriate?

So good! I’ve made this many times and it’s delicious.

Jeannie1 year ago
Reply
Do you want to report this comment as inappropriate?

Very tasty soup. I’ll definitely be making this again. The ingredients are simple and the flavor is delicious.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Carla Christian, RD, LD
about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap