White Bean Kale Soup (Printable Version)

Tender white beans and hearty kale brightened with lemon zest in a nourishing warm dish.

# What You Need:

→ Vegetables

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

→ Beans and Broth

07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
08 - 4 cups low-sodium vegetable broth

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; sauté for 6 to 7 minutes until softened.
02 - Stir in minced garlic, dried thyme, oregano, and crushed red pepper flakes if using; cook for 1 minute until fragrant.
03 - Add rinsed white beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
04 - Stir in chopped kale, cover the pot, and simmer for another 10 minutes until the kale is tender.
05 - Stir in lemon zest and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
06 - Ladle soup into bowls, garnish with chopped parsley if desired, and serve hot.

# Helpful Tips:

01 -
  • It comes together in under an hour, making weeknight cooking feel effortless rather than rushed.
  • The lemon zest does something magical—it lifts everything without needing cream or extra fat.
  • You'll feel genuinely nourished, not deprived, which honestly changes how a meal tastes.
02 -
  • The lemon zest needs to be added at the very end—adding it earlier causes the bright oils to dissipate into the heat rather than landing on your tongue.
  • Rinsing the canned beans isn't optional if you want a clean-tasting soup; the starchy liquid genuinely changes the final result.
  • If your kale seems particularly tough, you can give it a two-minute head start in the broth before covering the pot.
03 -
  • Keep the heat at a gentle simmer rather than a vigorous boil; you're coaxing flavors together, not rushing them.
  • The lemon zest makes all the difference, so if you don't have a zester, use the fine side of a box grater and press gently—bitter white pith is the enemy.

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