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White Bean Kale Soup

Creamy white bean kale soup recipe in a rustic ceramic bowl.
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This simple, economical soup transforms pantry staples into a deeply satisfying and nourishing meal. It's a hands-off recipe that simmers into a pot of cozy comfort, perfect for a family dinner or make-ahead lunches. The fresh lemon juice at the end brightens all the savory, herby flavors.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, lightly crushed
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 Parmesan rind
  • 1 large bunch of lacinato kale, stems removed, leaves chopped
  • Salt and freshly ground black pepper to taste
  • Fresh lemon juice (from 1/2 a lemon)

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, 8-10 minutes.
  2. Add garlic, thyme, rosemary, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Add beans, broth, and Parmesan rind. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20 minutes.
  4. Remove the Parmesan rind. Stir in the chopped kale and simmer for 5-7 minutes until kale is tender.
  5. Turn off heat. Stir in lemon juice. Season generously with salt and black pepper. Serve.

Notes

For a vegan version, omit the Parmesan rind and finish with a tablespoon of white miso paste or nutritional yeast. The soup freezes well for up to 3 months. Do not skip the lemon juice, as it is essential for brightening the flavors.

Nutrition

Find it online: https://www.stacksipsnack.com/white-bean-kale-soup-2/