Description
This hearty and nutritious Kale Soup combines tender kale, creamy white beans, and fragrant herbs in a comforting vegetable broth. Enhanced with fresh lemon juice and garnished with homemade croutons and parsley, this soup is perfect for a wholesome lunch or dinner.
Ingredients
Scale
Main Ingredients
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon dried thyme
- Freshly ground black pepper, to taste
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoons fresh lemon juice
- Homemade croutons, for serving
- Fresh parsley, for garnish
Instructions
- Heat the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, celery, garlic, fresh rosemary, sea salt, dried thyme, and a few grinds of black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add beans and broth: Stir in the cooked white beans and vegetable broth. Bring the mixture to a simmer and cook gently for 20 minutes to blend the flavors.
- Blend half the soup: Carefully transfer half of the soup to a blender and puree until smooth to create a creamy texture. Pour the blended soup back into the pot and stir well.
- Add kale and lemon juice: Add the chopped kale leaves and fresh lemon juice to the soup. Cook, stirring frequently, until the kale wilts, about 5 minutes.
- Adjust consistency and seasoning: If the soup is too thick, add water ½ cup at a time until desired consistency is reached. Taste and adjust seasoning by adding more salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with a drizzle of extra-virgin olive oil, homemade croutons, and fresh parsley. Serve immediately and enjoy.
Notes
- Use homemade or store-bought croutons depending on availability.
- White beans such as cannellini or navy beans work best for this soup.
- To make this soup vegan, ensure croutons do not contain dairy or eggs.
- For a smoother soup, blend all the soup instead of half.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
