Yummy Beans N Greens in a Bowl Kale Soup
Warm, hearty, and packed with nourishing ingredients, "Yummy Beans N Greens in a Bowl Kale Soup" is the perfect comfort food for any season. This flavorful recipe combines tender cannellini beans, vibrant kale, and a medley of aromatics like garlic, onion, and celery, all simmered in a savory vegetable broth infused with thyme, oregano, and smoky paprika. A touch of freshly squeezed lemon juice adds a bright, zesty finish, while optional garnishes like grated parmesan elevate every bowl. Ready in just 45 minutes and brimming with plant-based protein, fiber, and vitamins, this gluten-free soup is a wholesome, satisfying meal that’s as easy to prepare as it is delicious. Serve with a slice of crusty bread for the ultimate cozy dining experience! Keywords: kale soup recipe, beans and greens soup, healthy vegetable soup, easy weeknight meals, gluten-free soup.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 cups kale, stems removed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice, freshly squeezed
- 0.25 cup parmesan cheese, grated (for garnish, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the canned diced tomatoes and their juices, stirring to combine.
Pour in the vegetable broth and bring it to a gentle simmer.
Stir in the cannellini beans, dried thyme, dried oregano, smoked paprika, crushed red pepper flakes (if using), salt, and black pepper.
Let the soup simmer for about 10 minutes to allow the flavors to meld together.
Add the chopped kale to the pot and cook for another 5-7 minutes, until the kale is tender and wilted.
Stir in the freshly squeezed lemon juice to brighten the flavors.
Taste the soup and adjust seasoning as needed.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.
Serve warm with a slice of crusty bread on the side!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 7445 mg | 324% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 48.9 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1803 mg | 139% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 7145 mg | 152% | |
*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.
