Kale White Bean Soup Lemon Garlic (Printable Version)

A hearty, zesty blend of white beans, kale, lemon, and garlic perfect for a light, nourishing meal.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery ribs, sliced
05 - 4 cloves garlic, minced
06 - 6 cups curly kale, stems removed and leaves chopped

→ Beans & Broth

07 - 2 cans (15 oz each) cannellini or great northern beans, rinsed and drained
08 - 6 cups low-sodium vegetable broth

→ Flavorings & Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Zest of 1 lemon
13 - Juice of 1 lemon
14 - Salt and freshly ground black pepper to taste

→ Finishing Touches

15 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute until fragrant. Stir in thyme, oregano, and red pepper flakes if using.
03 - Add the beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
04 - Add the chopped kale and cook for 10 to 12 minutes until tender but still vibrant in color.
05 - Stir in lemon zest and juice. Season with salt and pepper to taste.
06 - Remove from heat. Ladle into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Naturally vegan and gluten-free — wholesome and inclusive for a wide range of dietary needs.
  • Ready in just 45 minutes — an easy weeknight meal that doesn't compromise on flavor.
  • Packed with plant-based protein and fiber — white beans and kale make every serving genuinely nourishing.
  • Bright and zesty — fresh lemon zest and juice lift the whole soup, making it feel light despite its heartiness.
  • One pot, minimal cleanup — simple to make, simple to clean up.
02 -
  • Mash some beans before adding them to create a naturally creamier broth without any extra ingredients.
  • Don't overcook the kale — 10 to 12 minutes keeps it tender while preserving its vibrant green color and nutrients.
  • Add lemon at the very end to retain its bright, fresh flavor; lemon loses its zestiness when cooked too long.
  • Taste and adjust seasoning after adding the lemon, as it changes the overall flavor balance of the soup.
  • This soup keeps beautifully — store leftovers in an airtight container in the refrigerator for up to 4 days, and the flavors deepen overnight.
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