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White Bean and Kale Soup

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This easy white bean and kale soup is a nourishing, comforting meal ready in just 30 minutes. Creamy beans, tender kale, and aromatic herbs come together for a wholesome, plant-based soup perfect for busy weeknights.

Ingredients

Scale
  • 2 cans (15 oz each) cannellini beans or Great Northern beans, drained and rinsed
  • 1 bunch fresh kale (about 6 cups packed), chopped, stems removed
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 6 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf (optional)
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Wash and chop the kale, onion, carrots, and celery. Mince the garlic. Drain and rinse the beans if using canned.
  2. Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté until onion is translucent and carrots soften, about 5 minutes. Add garlic, thyme, and oregano; cook for 1 minute until fragrant.
  3. Add the beans and vegetable broth. Add bay leaf if using. Stir and bring to a gentle boil.
  4. Lower heat to a simmer. Scoop out about 1 cup of soup (mostly beans and broth), blend until smooth, and return to the pot for creaminess.
  5. Stir in chopped kale, salt, and pepper. Simmer for 5 minutes until kale is tender but still bright green.
  6. Remove bay leaf. Stir in lemon juice. Taste and adjust seasoning as needed. Sprinkle with fresh parsley before serving.
  7. Ladle soup into bowls and garnish with extra herbs or a drizzle of olive oil. Serve hot, optionally with crusty bread.

Notes

For a creamier texture, blend more of the beans. Add a pinch of red pepper flakes for heat, or swap kale for spinach or Swiss chard. Soup thickens as it sits; add broth or water to thin if needed. Taste and adjust seasoning before serving. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: white bean and kale soup, vegan soup, healthy soup, easy soup, plant-based, gluten-free, comfort food, weeknight dinner, vegetarian, high fiber

Find it online: https://tessierecipes.com/white-bean-and-kale-soup-recipe-easy-homemade-comfort-in-30-minutes/