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White Bean and Kale Soup

White Bean and Kale Soup

This White Bean and Kale Soup is hearty, healthy, and packed with vegetables, creamy white beans, and flavorful herbs in every comforting bowl.
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Servings: 6 people
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth or chicken broth
  • 2 cans 15 ounces each white beans, drained and rinsed
  • 4 cups chopped kale
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese optional

Method
 

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
  3. Stir in the garlic and cook for 30 seconds.
  4. Pour in the broth and bring to a simmer.
  5. Add the white beans, thyme, oregano, rosemary, salt, and pepper.
  6. Simmer for 20 minutes.
  7. Stir in the kale and cook for another 5 to 7 minutes until tender.
  8. Add the lemon juice and stir well.
  9. Taste and adjust seasoning if needed.
  10. Serve hot with Parmesan cheese if desired.

Notes

  • Remove tough kale stems before chopping.
  • Rinse canned beans well to reduce sodium.
  • Fresh herbs can replace dried herbs.
  • The soup thickens as it sits.
  • Add extra broth if needed during reheating.