White Bean Kale Soup (Printer-friendly)
Creamy white beans and tender kale in a savory broth finished with lemon zest and Parmesan.
# What You’ll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bunch (approx. 6 cups) kale, stems removed and chopped
07 - Zest of 1 lemon
→ Beans & Broth
08 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
09 - 5 cups low-sodium vegetable broth
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ To Finish
14 - 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
15 - 2 tablespoons freshly squeezed lemon juice
16 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until tender, about 6 to 8 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook until wilted, approximately 2 to 3 minutes.
04 - Add drained beans, vegetable broth, dried thyme, rosemary, and red pepper flakes (if using). Season with salt and freshly ground black pepper.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, allowing flavors to meld and kale to become tender.
06 - Stir in lemon zest, Parmesan cheese, and lemon juice. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with additional Parmesan and chopped parsley if desired. Serve hot.
# Expert Tips:
01 -
- It comes together faster than you'd expect, and your kitchen smells like a small Italian village in the process.
- The lemon zest at the end does something almost magical, turning a simple soup into something that tastes like you've been cooking all day.
- It's the kind of meal that feels nourishing without being heavy, perfect for when you want something real but not complicated.
02 -
- Don't add the lemon zest and juice until the very end—heat kills their brightness, and that's where the magic lives in this soup.
- If you want it creamier, mash some of the beans against the side of the pot with the back of your spoon before the final seasoning, or blend a cup of it and stir it back in; the soup will become rich without any cream.
03 -
- Chop everything before you turn on the heat; having everything prepped means you can move at the pace the soup needs and never feel rushed.
- The difference between this and a watery bean soup is respecting the simmer—let it bubble gently, not violently, and let time do the work of marrying flavors instead of rushing it.