White Bean Kale Soup (Print version)

A vibrant blend of white beans, kale, and fresh lemon zest for a cozy, healthy meal.

# Ingredient List:

→ Vegetables

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

→ Beans and Broth

07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
08 - 4 cups low-sodium vegetable broth

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery; cook for 6 to 7 minutes until softened.
02 - Incorporate minced garlic, dried thyme, dried oregano, and crushed red pepper flakes if using; sauté for 1 minute until fragrant.
03 - Add drained white beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
04 - Stir in chopped kale, cover the pot, and continue simmering for 10 minutes until kale is tender.
05 - Add lemon zest and lemon juice. Season with salt and freshly ground black pepper to taste.
06 - Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The lemon zest hits you at the very end, making every spoonful feel bright and alive.
  • You can make a giant pot and eat well all week without getting tired of it.
02 -
  • Don't let the kale go mushy—ten minutes is enough; any longer and it loses its green and tastes like cooked laundry.
  • The lemon matters just as much as anything else in the pot; a soup without it tastes flat even though nothing is missing.
  • Taste at the end and season boldly; undersalted soup tastes sad, and you can always add more salt but you can't take it back.
03 -
  • Always zest the lemon before you cut it and juice it; it's awkward to do after when you have a wet fruit.
  • If your broth tastes too salty, add a splash of water; if it tastes too thin, skip the extra splash and let it simmer a little longer.

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