White Bean Soup with Kale and Herbs Recipe
This comforting White Bean Soup features tender cannellini beans simmered with fresh vegetables and aromatic herbs, creating a flavorful and hearty meal that is perfect for any season. Enhanced with kale and a hint of lemon juice for brightness, this soup is simple to prepare and can be garnished with Parmesan cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Seasonings and Herbs
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon chopped fresh rosemary leaves (or ½ teaspoon dried)
- Pinch of red pepper flakes
Liquids and Vegetables
- 4 cups vegetable broth
- 3 cups cooked cannellini beans, drained and rinsed
- 2 cups chopped kale leaves or fresh spinach
- 1 tablespoon fresh lemon juice
Optional Garnish
- Parmesan cheese, for serving (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Simmer: Stir in the tomato paste, grated garlic, thyme, rosemary, and red pepper flakes. Pour in the vegetable broth and add the cannellini beans. Bring to a simmer and let cook gently for 20 minutes to allow flavors to meld.
- Add Greens and Finish: Add the chopped kale or spinach to the pot and cook until the greens wilt, about 3 to 5 minutes. Stir in the fresh lemon juice and adjust seasoning to taste with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and, if desired, top with freshly grated Parmesan cheese for extra richness and flavor.
Notes
- This soup can be made vegan by omitting the Parmesan cheese or using a plant-based alternative.
- Use dried herbs if fresh are not available, but reduce quantities accordingly as fresh herbs provide a more vibrant flavor.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Feel free to substitute kale with spinach or other leafy greens of your choice.
- The soup can be thickened by blending a portion of the beans with some broth before adding back to the pot for a creamier texture.
Keywords: white bean soup, cannellini beans, vegetarian soup, kale soup, healthy soup, easy soup recipe
