White Bean and Kale Soup
A comforting and hearty soup featuring creamy white beans and nutrient-packed kale, enriched with aromatic herbs and spices.
Servings: 6 servings
Calories: 250kcal
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 tablespoons Olive Oil For sautéing the vegetables.
- 1 medium Onion, chopped Provides a sweet foundation for the soup.
- 2 cloves Garlic, minced Adds robust aroma and flavor.
- 2 medium Carrots, diced Introduces subtle sweetness.
- 2 stalks Celery, diced Contributes a refreshing crunch.
- 1 teaspoon Dried Thyme Imparts an earthy note.
- 1 teaspoon Dried Oregano Adds warmth and complexity.
- 6 cups Vegetable Broth Serves as the liquid base.
- 2 cans (15 ounces each) White Beans, drained and rinsed The star of the dish, offering creaminess.
- 4 cups Kale, stems removed and chopped Adds nutritional value and vibrant color.
- to taste Salt and Pepper Essential for enhancing flavor.
- 1 juice Lemon Brightens the flavors.
- for garnish Fresh Parsley, chopped Adds a fresh herbaceous note.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute.
- Incorporate the diced carrots and celery, cooking for about 5 more minutes until softened.
- Sprinkle in the dried thyme and oregano, stirring to coat the vegetables.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat to a simmer for about 10 minutes.
- Add the rinsed white beans, stirring into the broth.
- Introduce the chopped kale, stirring until it wilts down, about 5 minutes.
- Season with salt and pepper to taste.
- Squeeze the juice of one lemon into the soup and stir to incorporate.
- Remove from heat and let sit for a few minutes before serving.
- Serve in bowls and garnish with freshly chopped parsley.
Notes
This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.