Kale White Bean Soup (Printable)

Hearty kale and white bean blend with lemon and garlic for a cozy, flavorful dish.

# Components:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery ribs, sliced
05 - 4 cloves garlic, minced
06 - 6 cups curly kale, stems removed and leaves chopped

→ Beans and Broth

07 - 2 cans (15 oz each) cannellini or great northern beans, rinsed and drained
08 - 6 cups low-sodium vegetable broth

→ Flavorings and Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Zest of 1 lemon
13 - Juice of 1 lemon
14 - Salt and freshly ground black pepper to taste

→ Finishing Touches

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in the thyme, oregano, and red pepper flakes if using.
04 - Add the beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Add the chopped kale and cook for another 10 to 12 minutes until the kale is tender but still vibrant.
06 - Stir in lemon zest and juice. Season with salt and pepper to taste.
07 - Remove from heat. Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like comfort but won't leave you feeling weighed down, perfect for those days when you want something real and nourishing.
  • The lemon brightness cuts through everything else, waking up your palate in the most unexpected way for something so humble.
  • You can have it ready before you've finished your coffee, which means weeknight dinners stop being a source of stress.
02 -
  • If your soup tastes flat after simmering, it's almost always the lemon that's missing—add it gradually and taste as you go, because too much can overwhelm the delicate balance.
  • Don't add the kale until near the end; it breaks down quickly and turns to mush if it's swimming in the broth for too long.
  • Rinsing your canned beans is the difference between a refined-tasting soup and one that feels gritty and starchy.
03 -
  • Keep your lemon at room temperature and roll it firmly on the counter before cutting—it releases more juice and feels less like a chore.
  • Taste the soup with a clean spoon each time you adjust seasoning, so your palate stays clear and you don't oversalt.
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