White Bean and Kale Soup
This hearty White Bean and Kale Soup is a nutritious and comforting dish perfect for chilly days. Packed with protein, fiber, and vitamins, this soup is not only tasty but also incredibly satisfying. It's easy to prepare and can be made in under an hour.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 can opener if using canned beans
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups kale, chopped Stems removed.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- grated Parmesan cheese Optional for serving.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3 minutes until softened.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Add the white beans, kale, thyme, salt, and black pepper. Reduce the heat and let it simmer for about 20 minutes until the kale is tender.
- Stir in the lemon juice and adjust seasoning if necessary.
- Serve hot, optionally topped with grated Parmesan cheese.
Notes
For a heartier version, you can add diced potatoes or quinoa.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup freezes well; just make sure to leave out the cheese until serving.