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White Bean and Kale Soup Recipe

Italian · Soup · 50 min total

A hearty and nutritious Italian-inspired soup that combines creamy white beans with tender kale in a savory broth, perfect for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened, about 5 minutes.
2. Stir in rosemary and red pepper flakes; cook for 1 minute until fragrant.
3. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in cannellini beans and kale; cook until kale is wilted and tender, about 10 minutes.
5. Remove from heat; stir in lemon juice. Season with salt and pepper to taste.
6. Ladle into bowls and top with Parmesan cheese if desired.

Tips

• Use curly kale or lacinato kale; remove tough stems before chopping.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Soup thickens upon standing; thin with additional broth when reheating.

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