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Lemony White Bean Soup with Kale

Lemony White Bean Soup with Kale

Cozy up with this lemony white bean soup, packed with beans, fresh kale, and zesty lemon for a quick, healthy, and delicious weeknight dinner.

Author: Kelsey Smith

Meal Type: Soups & Stew

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 serving

Calories: 500 kcal per serving

Ingredients

  • 1 tablespoon - olive oil
  • 1 - yellow onion
  • 2 - carrots
  • 2 stalks - celery
  • 4 cloves - garlic
  • 3 cans - cannellini beans
  • 4 cup - vegetable broth
  • 1 teaspoon - dried oregano
  • 1 teaspoon - dried parsley
  • 1 teaspoon - kosher salt
  • ¼ teaspoon - red pepper
  • 1 - lemon
  • 2 cup - kale
  • ½ cup - parmesan cheese

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
  2. Add the rinsed navy beans and pour in the vegetable broth. Stir in the oregano, parsley, salt, and crushed red pepper to taste. Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer, stirring occasionally for 10 to 15 minutes.
  3. Remove from the heat. Add the lemon zest, lemon juice, and torn kale, cooking until the kale is wilted, about 2 to 3 minutes. Taste and adjust the seasoning as needed.
  4. Serve and top with grated parmesan cheese.

Nutrition

Energy: 500 kcal | Total Fat: 6 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 7 mg | Total Carbs: 83 g | Fiber: 21 g | Sugars: 6 g | Proteins: 32 g | Sodium: 1,024 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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