Kale and White Bean Soup
Cozy up with a comforting bowl of Kale and White Bean Soup, a wholesome and hearty recipe perfect for busy weeknights or leisurely weekends. Packed with nutrient-rich kale, tender cannellini beans, and a medley of aromatic vegetables, this soup is both flavorful and nourishing. Simmered in a savory vegetable broth infused with dried thyme and oregano, it’s elevated with a bright splash of lemon juice for a fresh finish. The best part? This one-pot wonder comes together in just 45 minutes, making it an ideal choice for a healthy and delicious homemade meal. Serve with crusty bread for dipping and an optional sprinkle of parmesan cheese for added indulgence. Whether you're craving a light lunch or a satisfying dinner, this kale and white bean soup will warm you from the inside out!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 6 cups kale, stems removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup parmesan cheese, grated (optional)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the vegetable broth and bring it to a gentle simmer.
Add the cannellini beans, chopped kale, dried thyme, dried oregano, salt, and black pepper to the pot. Stir to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning as needed. Stir in the lemon juice for brightness.
If desired, serve the soup with a sprinkle of grated parmesan cheese and slices of crusty bread on the side.
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 9086 mg | 395% | |
| Total Carbohydrate | 491.7 g | 179% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 47.3 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2275 mg | 175% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 8821 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
