White Bean and Kale Soup (Print version)

Creamy white beans and tender kale create a wholesome soup brightened with fresh lemon zest.

# Ingredient List:

→ Vegetables

01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 bunch kale (about 7 oz), stems removed and leaves chopped
06 - Zest of 1 lemon

→ Beans & Broth

07 - 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
08 - 4 cups low-sodium vegetable broth
09 - 1 cup water

→ Seasonings

10 - 2 tbsp extra-virgin olive oil
11 - 1 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 1/2 tsp chili flakes (optional)
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - Grated Parmesan (optional, omit for vegan/dairy-free)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-6 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add dried thyme, oregano, chili flakes (if using), and bay leaf. Stir well to coat vegetables with seasonings.
04 - Add white beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Stir in chopped kale and simmer for another 8-10 minutes until kale is tender.
06 - Remove bay leaf. Stir in lemon zest and taste for salt and pepper, adjusting as needed.
07 - Ladle into bowls and garnish with fresh parsley and grated Parmesan, if desired.

# Expert Advice:

01 -
  • The lemon zest is the secret ingredient that makes every spoonful feel bright and alive
  • It comes together in under an hour but tastes like it simmered all day
  • The texture is satisfyingly creamy without any actual cream
02 -
  • Mash about a cup of the beans against the side of the pot before adding kale for an instantly creamier texture
  • The lemon zest should be added at the very end because cooking it makes the flavor dissipate
  • This soup actually tastes better the next day so make a big batch
03 -
  • Use a vegetable peeler to remove wide strips of lemon zest then chop them for the most aromatic result
  • Add a splash of white wine vinegar if you do not have fresh lemon but the zest is really superior

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