Description
This hearty 30-minute white bean soup with kale combines creamy cannellini beans, tender kale, and a medley of sautéed vegetables seasoned with thyme and oregano. Perfectly balanced with a splash of lemon juice to brighten flavors, this soup is a nutritious, comforting meal ideal for quick weeknight dinners or a nourishing lunch.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth (low-sodium preferred)
- 1 bunch kale, de-stemmed and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 tablespoon lemon juice
Optional Garnishes:
- Chopped parsley
- Grated Parmesan cheese (optional, omit for vegan)
- Crusty bread for serving
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until translucent and fragrant. Then add the chopped carrots and sauté for another 2-3 minutes, allowing the vegetables to soften and release their flavors.
- Add the Beans and Broth: Stir in the drained and rinsed white beans, then pour in the vegetable broth. Bring the mixture to a boil over medium-high heat. Season with dried thyme, oregano, ground black pepper, and salt. Reduce heat slightly and let the soup simmer for 5 minutes to meld the flavors.
- Add the Kale: Add the chopped kale to the boiling soup, stirring to combine. Let the kale cook for 5 minutes until wilted and tender. Reduce heat to low and continue to simmer the soup for an additional 10-15 minutes to fully soften the kale and deepen the flavors.
- Finish the Soup: Stir in the lemon juice to brighten the overall flavor. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired, alongside crusty bread.
Notes
- For a vegan soup, omit Parmesan cheese or use a vegan alternative.
- Using low-sodium vegetable broth helps control the salt levels.
- Feel free to swap kale for other leafy greens like spinach or Swiss chard.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Add a pinch of red pepper flakes if you like a slight spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
