White Bean Kale Soup (Printer-friendly)

A nourishing blend of white beans, kale, and lemon zest for a vibrant, healthy dish.

# What You’ll 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 Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 6 to 7 minutes until softened.
02 - Stir in garlic, dried thyme, dried oregano, and crushed red pepper flakes if using; cook for 1 minute until fragrant.
03 - Add drained 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 an additional 10 minutes until kale is tender.
05 - Add lemon zest and fresh lemon juice. Season with salt and black pepper to taste. Stir to combine.
06 - Ladle soup into bowls, garnish with chopped parsley if desired, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The lemon zest adds a shocking amount of personality without any fancy ingredients.
  • You can make a huge batch and eat well for days without the soup feeling repetitive.
02 -
  • Don't add the lemon zest to the pot while it's still hot if you want to preserve that bright, sharp flavor—add it after you've removed from heat or even right at the end.
  • If the soup seems too thin, you can mash some of the beans directly in the pot with the back of a wooden spoon for a creamy texture without any cream.
03 -
  • Use a microplane zester for the lemon—it captures more of the fragrant oils and creates a more even distribution than a box grater.
  • If your broth tastes thin or underseasoned, a Parmesan rind or a splash of good vinegar can deepen everything without making it taste like anything other than itself.