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White Bean and Kale Soup on a plate

White Bean and Kale Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 6 cups low-sodium vegetable broth
  • 2 cans 15 oz each white beans, drained and rinsed
  • 4 cups kale stems removed and chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh lemon juice

Method
 

  1. Heat oil in large pot over medium; sauté onion 5 minutes until softened. Add garlic; cook 1-2 minutes until fragrant, stirring frequently to prevent burning.
  2. Add broth, beans, rosemary, oregano, salt, pepper, and pepper flakes; boil, reduce heat, and simmer 10 minutes.
  3. Gently mash about one-third of beans against pot side with wooden spoon back to thicken soup.
  4. Stir in kale well; simmer 8-10 minutes until tender and wilted.
  5. Remove from heat; stir in lemon juice. Taste; adjust seasoning as needed and serve.