White Bean and Kale Soup
This hearty White Bean and Kale Soup is a nutritious and comforting dish perfect for any time of year. Packed with fiber-rich beans and leafy greens, it’s not only delicious but also incredibly healthy. This simple recipe can be made in one pot, making cleanup a breeze.
Equipment
- 1 large pot or Dutch oven
- 1 ladle
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 3 cups canned white beans (such as cannellini), drained and rinsed
- 4 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- 1 tablespoon lemon juice
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Pour in the vegetable broth and bring to a boil.
- Once boiling, add the white beans, thyme, and oregano. Reduce the heat to a simmer and let cook for 15 minutes.
- Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is tender.
- Season with salt, pepper, and lemon juice to taste.
- Remove from heat and let cool for a few minutes before serving.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Feel free to add other vegetables such as potatoes or zucchini for added nutrition.
For a creamy variation, blend a portion of the soup and return it to the pot.