Kale White Bean Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
3 garlic cloves, minced
04 -
2 carrots, sliced
05 -
2 celery stalks, chopped
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon crushed red pepper flakes (optional)
09 -
1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
10 -
4 cups vegetable broth or chicken broth
11 -
2 cups water
12 -
1 small bunch kale, stems removed and leaves chopped
13 -
Juice of 1/2 lemon
14 -
Salt and black pepper, to taste
→ Optional Add-Ins
15 -
1/2 cup small pasta or cooked rice
16 -
Fresh parsley or grated Parmesan for serving
# Instructions:
01 -
In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes, until softened. Stir in garlic, thyme, oregano, and red pepper flakes (if using); cook for 1 more minute.
02 -
Add the white beans, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
03 -
Stir in chopped kale and simmer for another 5–10 minutes, until the kale is tender.
04 -
Stir in lemon juice and season with salt and pepper to taste. Ladle into bowls and top with fresh parsley or Parmesan if desired.
# Notes:
01 -
You can use any leafy green in place of kale — Swiss chard or spinach work well.
02 -
Add pre-cooked pasta or rice toward the end if you want a heartier soup.
03 -
Leftovers keep well and taste even better the next day!