Description
This simple, wholesome soup features tender white beans, fresh kale, and flavorful herbs in a light broth. It’s hearty enough to be a meal on its own but still light and fresh — perfect for a cozy lunch, easy weeknight dinner, or nourishing reset meal.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, chopped
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes (optional)
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1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
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4 cups vegetable broth (or chicken broth)
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2 cups water
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1 small bunch kale, stems removed and leaves chopped
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Juice of 1/2 lemon
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Salt and black pepper, to taste
Optional Add-Ins:
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1/2 cup small pasta or cooked rice
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Fresh parsley or grated Parmesan for serving
Instructions
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Sauté the aromatics:
In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes, until softened. Stir in garlic, thyme, oregano, and red pepper flakes (if using); cook 1 more minute. -
Add beans and broth:
Add the white beans, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes. -
Add kale:
Stir in chopped kale and simmer for another 5–10 minutes, until the kale is tender. -
Finish and serve:
Stir in lemon juice and season with salt and pepper to taste. Ladle into bowls and top with fresh parsley or Parmesan if desired.
Notes
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You can use any leafy green in place of kale — Swiss chard or spinach work well.
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Add pre-cooked pasta or rice toward the end if you want a heartier soup.
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Leftovers keep well and taste even better the next day!