White Bean Kale Soup Lemon (Print version)

Hearty mix of white beans and kale brightened with lemon zest and Parmesan for a satisfying bowl.

# Ingredient List:

→ 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 (about 6 cups, stems removed) kale, 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
13 - Salt and freshly ground black pepper, to taste

→ To Finish

14 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
15 - 2 tablespoons freshly squeezed lemon juice
16 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are tender, about 6–8 minutes.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Stir in the kale and cook until wilted, about 2–3 minutes.
04 - Add the drained beans, vegetable broth, dried thyme, rosemary, and red pepper flakes. Season with salt and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, allowing flavors to meld and kale to become tender.
06 - Stir in the lemon zest, Parmesan cheese, and lemon juice. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with extra Parmesan and parsley, if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The lemon brightness cuts through the richness in a way that makes you want another spoonful immediately.
  • White beans give you real substance without weighing you down, and the kale stays tender, not bitter.
02 -
  • Don't skip rinsing the canned beans, or the soup will have a starchy, slightly gluey mouthfeel that masks everything else.
  • Add the lemon juice at the very end, after the heat is off; cooking it away defeats the purpose of having brightness in every spoonful.
03 -
  • If you want a creamier texture without dairy, blend a portion of the finished soup and stir it back in—the beans create their own cream.
  • Keep extra lemon zest and fresh Parmesan at the table so people can adjust the soup exactly to their taste.

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