White Bean Kale Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 cans white beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• 3 cups chopped kale
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Substitutions

• Use cannellini beans, navy beans, or chickpeas in the same drained amount.
• Replace kale with spinach or Swiss chard, adding tender greens near the end.
• Use vegetable broth for a vegetarian soup or chicken broth for a richer flavor.

Instructions

Step 1: Cook onion, carrots, and celery in olive oil until softened

Cook onion, carrots, and celery in olive oil until softened.

Step 3: Add broth and simmer until the vegetables are tender

Add broth and simmer until the vegetables are tender.

Step 5: Finish with lemon juice and adjust seasoning

Finish with lemon juice and adjust seasoning.

How to Store Leftovers

Cool White Bean Kale Soup promptly and refrigerate it in a covered container for up to 4 days, or freeze for up to 3 months. The kale will soften as it rests, but the flavor remains good.

How to Reheat

Reheat the soup gently on the stovetop, stirring along the bottom and adding a splash of broth if it has thickened. Finish with fresh lemon juice after reheating to restore brightness.

What to Serve With It

• Crusty bread
• Grilled cheese
• A green salad
• Parmesan and herbs

Common Mistakes to Avoid

• For White Bean Kale Soup, boiling delicate vegetables, greens, or dairy aggressively.
• Adding the kale too early, which can dull its color and make it overly soft.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions