Last night, I pulled together a cozy, nourishing dinner that perfectly balanced ease and flavor—Greek White Bean Soup paired with gently sautéed kale. It was one of those meals where simplicity shines, and and surprises the kids with how great “another soup” can be.
The inspiration for this dinner came from a busy evening: our family was off to see The Wind in the Willows, a charming play performed by the local arts council (the kids did amazing, by the way!). I needed something I could partially prep ahead and finish quickly once we got home. This soup and kale combo delivered, and I’m excited to share the recipe with you!
Greek White Bean Soup
This hearty soup is full of comforting flavors, a touch of brightness, and just enough warmth to make you want seconds.
Ingredients
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons tomato paste
- 2 cans of white beans (cannellini, Great Northern, or whatever you have on hand)
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- A shot of soy sauce (about 1 tablespoon)
- A shot of balsamic vinegar (about 1 tablespoon)
- Salt and pepper, to taste
- Chili flakes or cayenne pepper for serving
Instructions
- Prep (10-15 minutes): Dice your veggies and mince the garlic.
- Cook Part 1: In a large pot, sauté the carrots, celery, and onion with a pinch of salt until softened (about 5 minutes). Add garlic and tomato paste, stirring until fragrant (1-2 minutes).
- Add the beans, veggie broth, bay leaf, thyme, soy sauce, and balsamic vinegar. Bring everything to a boil, then reduce to a simmer.
- Par-Cook: Let the soup simmer for 20 minutes, then remove from heat if prepping ahead (like I did).
- Finish Cooking: When you’re ready to serve, reheat the soup, letting it simmer for another 20 minutes to fully develop the flavors. Adjust seasoning with salt, pepper, and a touch more vinegar if needed.
- Serve: Ladle into bowls and sprinkle with chili flakes or a pinch of cayenne for a bit of heat.
Gently Sautéed Kale
Because every good soup deserves a vibrant, tender green on the side.
Ingredient
- A generous bunch of kale, de-stemmed and roughly chopped
- Olive oil
- 2 cloves of garlic, sliced
- A squeeze of lemon juice
- Salt, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant (about 1 minute).
- Add the kale in batches, tossing to coat with the garlicky oil. Cook until just wilted and tender (4-5 minutes).
- Finish with a squeeze of lemon juice and a sprinkle of salt.
The Evening Recap
The soup was ready to go in the afternoon, so when we got home from the play, all I had to do was reheat it and sauté the kale. The kids were still bubbling with excitement about their performances, and the warm, inviting aroma of the soup filling the house made it feel extra special. In no time, dinner was on the table.
This meal was everything I wanted it to be: comforting, flavorful, and easy. Plus, the leftovers are perfect for lunch today (if they last that long!).
What’s your favorite meal to prepare on a busy evening? Let me know in the comments—I’m always looking for new inspiration!
Mostly Vegan Mama 