Hearty Kale and Bean Soup (Printable View)

Wholesome soup featuring kale, beans, and vegetables in aromatic broth.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large potato, peeled and diced
07 - 6 cups kale, stems removed and leaves chopped

→ Legumes

08 - 1 can (15 ounces) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Spices and Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

# How To Make It:

01 - In a large soup pot, heat olive oil over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, diced celery, and diced potato. Cook for 5 minutes, stirring occasionally.
03 - Add chopped kale and sauté for 2 minutes until slightly wilted.
04 - Pour in vegetable broth and add dried thyme, ground cumin, salt, pepper, and red pepper flakes if using.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
06 - Stir in cannellini beans and simmer for 5 additional minutes to heat through.
07 - Add fresh lemon juice, adjust seasoning to taste, and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been tending to it all day.
  • The kale becomes impossibly tender without getting mushy, and the beans add satisfying substance without any meat.
  • One bowl actually fills you up, which makes it the kind of meal that feels like self-care in a bowl.
02 -
  • Don't rinse the kale stems down the drain if they're tender enough—chop them finely and cook them in the second step for extra nutrition and not a hint of woodiness.
  • The soup actually tastes better the next day when all the flavors have had time to settle and deepen, so don't hesitate to make it ahead.
03 -
  • Cut your vegetables consistently so they cook at the same rate—uneven pieces mean some are mushy while others are still crunchy.
  • Taste as you go and adjust the lemon juice to your preference; it's what transforms the soup from good to bright and crave-worthy.
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