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White Bean and Kale Soup

Creamy white beans and tender kale turn a simple vegetable broth into a filling meal. Lemon and herbs keep every bowl fresh and flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: dinner, light lunch, Soup
Cuisine: Italian, Mediterranean
Calories: 185
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 2 cans cannellini beans, 15 ounces each, drained and rinsed
  • 1 can diced tomatoes 14 ounces
  • 5 cups low-sodium vegetable broth
  • 5 cups chopped kale thick stems removed
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley

Method
 

  1. Heat the olive oil in a large pot, then add the onion, carrots, and celery and cook for about 5 minutes.
  2. Stir in the garlic and Italian seasoning, cooking for another 30 seconds until fragrant.
  3. Add the beans, diced tomatoes, vegetable broth, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer for about 12 minutes.
  5. Mash about 1 cup of the beans against the side of the pot to thicken the broth naturally.
  6. Stir in the chopped kale and continue simmering for 8 to 10 minutes until tender.
  7. Add the lemon juice and parsley, then taste and adjust the seasoning before serving.