Description
A comforting and nourishing white bean and kale soup with tender vegetables and a light, flavorful broth.
Ingredients
Scale
- 2 cups cooked white beans
- 2 cups chopped fresh kale
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 lemon, juiced
Instructions
- Place a large pot over medium heat and warm it gently.
- Add olive oil, then sauté diced onion, carrots, and celery until softened.
- Stir in minced garlic and dried thyme, cooking until fragrant.
- Add white beans and vegetable broth, then season with salt and black pepper.
- Let the soup simmer for 20 minutes to allow flavors to blend.
- Add chopped kale and cook for another 5 minutes until tender.
- Stir in fresh lemon juice, then serve warm.
Notes
- Mash a few beans to naturally thicken the soup.
- Add lemon juice at the end for brightness.
- Store leftovers in the fridge for up to 4 days.
- Reheat with a splash of broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: white bean kale soup, healthy soup, vegan soup, easy soup recipe, comforting soup