Hearty Kale Bean Soup (Print Version)

A comforting bowl featuring tender kale, hearty beans, and root vegetables in a flavorful broth.

# What You'll 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 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

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add the onion and sauté for 3 minutes until translucent.
02 - Stir in the garlic, carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
03 - Add the chopped kale and sauté for 2 minutes until slightly wilted.
04 - Pour in the vegetable broth and add the thyme, cumin, salt, pepper, and red pepper flakes if using.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
06 - Stir in the cannellini beans and simmer for 5 more minutes to heat through.
07 - Add lemon juice, adjust seasoning to taste, and serve hot.

# Expert Tips:

01 -
  • The lemon brightens everything in a way that will make you wonder how you ever made soup without it.
  • Its incredibly adaptable to whatever vegetables are looking sad in your crisper drawer, making it my go to clean out the fridge meal.
02 -
  • After burning my tongue countless times on just made soup, I learned to let this one rest for 5 minutes off heat before serving, which also allows the flavors to settle and meld.
  • The soup is actually better on day two, as the kale softens further and the flavors have time to get acquainted overnight in the refrigerator.
03 -
  • Save the tough kale stems for your next batch of homemade vegetable stock, where they'll impart minerals and depth without the textural issues they cause in the soup itself.
  • If you have a parmesan rind lurking in your cheese drawer, throw it in while the soup simmers and remove before serving for an umami boost that takes this simple soup to restaurant quality.
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