Hearty Kale Bean Soup (Printable)

Wholesome soup featuring kale, vegetables, and protein-rich beans for a satisfying meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large potato, peeled and diced
07 - 6 cups fresh kale, stems removed and leaves chopped

→ Legumes

08 - 1 can (15 ounces) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Spices and Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, diced celery, and diced potato. Cook for 5 minutes, stirring occasionally.
03 - Add chopped kale and sauté for 2 minutes until slightly wilted.
04 - Pour in vegetable broth and add dried thyme, ground cumin, salt, pepper, and red pepper flakes if using.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
06 - Stir in drained cannellini beans and simmer for 5 additional minutes to heat through.
07 - Add fresh lemon juice, adjust seasoning to taste, and serve immediately while hot.

# Expert Tips:

01 -
  • This soup actually tastes better the next day after all the flavors have had a chance to become friends in the pot overnight.
  • The balance of hearty vegetables and beans keeps you satisfied for hours without feeling heavy.
02 -
  • Never add the lemon juice too early or it will become bitter during the cooking process.
  • Massage the kale with a bit of olive oil before adding it to the pot if you find its usually too tough.
03 -
  • Save the tough kale stems to add to your next batch of vegetable stock for zero waste and extra nutrition.
  • For a creamier soup, puree about one-third of the soup with an immersion blender before adding the beans.
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