Hearty Kale Bean Soup (Printable)

Wholesome soup with tender kale, vegetables, and creamy beans in a savory herb-infused broth.

# What You 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 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 and 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

# Directions:

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, until vegetables begin to soften.
03 - Add chopped kale and sauté for 2 minutes until slightly wilted and fragrant.
04 - Pour in vegetable broth and add dried thyme, ground cumin, salt, pepper, and red pepper flakes if desired. Stir to combine.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until all vegetables are tender.
06 - Stir in drained cannellini beans and simmer for an additional 5 minutes to heat through completely.
07 - Add fresh lemon juice and adjust seasoning with salt and pepper to taste. Ladle into bowls and serve hot.

# Expert Suggestions:

01 -
  • Ready in under an hour but tastes like it simmered all day, which feels like a small miracle on busy weeknights.
  • Completely flexible with swaps—use what's in your crisper drawer and the soup only gets better.
  • One pot means minimal cleanup, and the kitchen smells incredible while it cooks.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid makes the soup gummy and dull, and a ten-second rinse changes everything.
  • If your kale isn't tender by the end, you either didn't chop it small enough or your heat was too low; the second time through, you'll know exactly what to adjust.
03 -
  • Taste the soup at each stage instead of waiting until the end—this teaches your palate how flavors build and gives you control.
  • If it's too thick, add more broth; if it's too thin, let it simmer longer or mash some of the potato against the side of the pot to release starch naturally.
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