Kale White Bean Soup Lemon Garlic (Print)

A vibrant blend of kale, white beans, and zesty lemon with garlic in a comforting soup.

# Ingredients:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery ribs, sliced
05 - 4 cloves garlic, minced
06 - 6 cups curly kale, stems removed and leaves chopped

→ Beans & Broth

07 - 2 cans (15 oz each) cannellini or great northern beans, rinsed and drained
08 - 6 cups low-sodium vegetable broth

→ Flavorings & Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Zest of 1 lemon
13 - Juice of 1 lemon
14 - Salt and freshly ground black pepper to taste

→ Finishing Touches

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute, until fragrant.
03 - Stir in the thyme, oregano, and red pepper flakes if using.
04 - Add the beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Add the chopped kale and cook for another 10 to 12 minutes, until the kale is tender but still vibrant.
06 - Stir in lemon zest and juice. Season with salt and pepper to taste.
07 - Remove from heat. Ladle into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The lemon cuts through the richness in a way that makes you reach for another spoonful.
  • This soup quietly satisfies whether you're healing from a cold or just need something honest and nourishing.
02 -
  • Don't add the lemon until the very end, or its brightness fades into the background instead of shining through.
  • Kale is forgiving and almost impossible to overcook in a soup, so don't worry about timing it perfectly.
03 -
  • Make a double batch and freeze half in portion-sized containers for mornings when you need something good but don't have time to cook.
  • Keep extra lemon juice on the table when serving because people love adjusting the brightness to their own preference.
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