White Bean Kale Lemon Soup (Print Version)

A wholesome blend of white beans, kale, and zesty lemon for a nourishing and flavorful dish.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bunch kale, stems removed and leaves chopped (about 6 cups, packed)
07 - Zest of 1 lemon

→ Beans

08 - 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed

→ Liquids

09 - 5 cups low-sodium vegetable broth

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1 bay leaf
13 - 1 teaspoon kosher salt, plus more to taste
14 - ½ teaspoon freshly ground black pepper

→ Finish

15 - 2 tablespoons freshly squeezed lemon juice
16 - Extra lemon zest and chopped fresh parsley, for garnish (optional)

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6–8 minutes, until vegetables are softened.
02 - Stir in the garlic and cook for 1 minute, until fragrant.
03 - Add chopped kale and sauté for 2–3 minutes, until wilted.
04 - Stir in the white beans, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - Remove the bay leaf. Stir in lemon zest and lemon juice. Taste and adjust seasoning as needed.
06 - Serve hot, garnished with extra lemon zest and fresh parsley if desired.

# Expert Tips:

01 -
  • The way lemon zest brightens everything without making it taste like dessert
  • How something so simple makes you feel like you actually have your life together
  • That moment when you realize dinner took 20 minutes but tastes like it simmered all day
02 -
  • Mashing a few beans against the pot side transforms the texture into something velvety and rich
  • The lemon zest and juice serve different purposes, zest for aromatic brightness and juice for tang
  • This soup actually tastes better the next day, if you can manage not to eat it all immediately
03 -
  • Use a vegetable microplane for the lemon zest to avoid any bitter white pith
  • Rinse those canned beans thoroughly or your soup will taste oddly metallic

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