Hearty Kale and Bean Soup (Printable)

Nourishing kale soup with root vegetables, cannellini beans, and aromatic herbs in a savory vegetable 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 fresh 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 & 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

# Step-by-Step:

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

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving plenty of time for other parts of your day.
  • The flavor deepens as it sits, so leftovers taste even better than the first bowl.
  • You can throw in whatever vegetables need rescuing from your crisper drawer without throwing off the balance.
02 -
  • If your soup tastes flat, it's almost never the recipe—it's almost always under-seasoned; taste it before serving and don't be shy with salt.
  • Kale can turn grayish if you cook it too long, so adding it in the middle of cooking rather than at the start keeps it a vibrant green.
03 -
  • Keep your broth simmering gently rather than at a rolling boil—this keeps the vegetables from breaking down into mush and the kale from losing its color.
  • If you want extra depth, caramelize your onions for an extra few minutes before adding the other vegetables, which adds a subtle sweetness that makes people ask what you did differently.
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