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White Bean and Kale Soup

Print Recipe
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 olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
  2. Pour in the vegetable broth and add the white beans, rosemary, oregano, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Use the back of a wooden spoon to gently mash about one-third of the beans against the side of the pot to help thicken the soup naturally.
  4. Add the chopped kale to the pot and stir well. Simmer for 8-10 minutes until the kale is tender and wilted.
  5. Remove from heat and stir in fresh lemon juice. Taste and adjust seasonings as needed before serving.