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Kale and White Bean Soup

Kale and White Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil, plus more for serving
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced small
  • 2 celery stalks, diced small
  • 4 garlic cloves, minced
  • ΒΌ tsp crushed red pepper flakes
  • 6 cups chicken or vegetable broth
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 4 cups packed chopped kale
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • Grated Parmesan, for serving

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 6 to 8 minutes. Add garlic and red pepper flakes; cook 1 minute.
  2. Pour in broth and beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Stir in kale; cook until wilted and bright green, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
  4. Ladle into bowls and top with grated Parmesan, a drizzle of olive oil, and black pepper. Serve hot.

Notes

If you have a Parmesan rind, simmer it with the broth in Step 2 and discard before serving. The soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months.