White Bean and Kale Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups low-sodium vegetable broth
• 1 15-ounce can white beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• 2 cups water
• Salt and pepper to taste
• Juice of 1 lemon
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Stir in garlic, thyme, and red pepper flakes; cook for 1 minute.
3. 3 Pour in vegetable broth and water; bring to a boil.
4. 4 Add white beans and reduce heat to simmer for 10 minutes.
5. 5 Stir in kale and cook until tender, about 5 minutes.
6. 6 Season with salt, pepper, and lemon juice to taste.
7. 7 Serve hot with grated Parmesan cheese if desired.

Nutrition

Tips

• For extra creaminess, blend half the soup before serving.
• Add a splash of white wine with the broth for added depth of flavor.
• This soup tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• Top with a drizzle of olive oil and a sprinkle of toasted pine nuts.

FAQ