Hearty Kale Bean Soup with Aromatic Vegetables and Lemon Recipe
This hearty and comforting kale soup features aromatic vegetables, creamy white beans, and tender kale leaves in a flavorful vegetable broth. Perfectly suited for a cozy meal, this vegan and gluten-free recipe blends velvety pureed beans with fresh greens and bright lemon juice, garnished with homemade croutons and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Soup Base
- 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
Main Ingredients
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoons fresh lemon juice
To Serve
- Homemade croutons
- Fresh parsley, for garnish
Instructions
- Sauté 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 several 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 and drained white beans along with the vegetable broth. Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld together.
- Blend Half the Soup: Carefully transfer half of the soup to a blender and pulse until smooth, creating a creamy puree that adds body to the soup. Return the pureed soup back to the pot and stir to combine.
- Add Kale and Lemon: Add the chopped kale leaves and fresh lemon juice to the pot. Cook, stirring frequently, until the kale is wilted and tender, about 5 minutes. If the soup is thicker than desired, add water ½ cup at a time until it reaches your preferred consistency.
- Season and Serve: Taste the soup and adjust salt as needed, usually adding another ¼ teaspoon of sea salt. Serve hot drizzled with extra virgin olive oil, topped with homemade croutons and garnished with fresh parsley for added texture and brightness.
Notes
- Use homemade or store-bought croutons to add a crunchy texture to the soup.
- For a gluten-free option, ensure croutons are made with gluten-free bread.
- You can substitute white beans with cannellini or navy beans if preferred.
- If fresh rosemary is unavailable, dried rosemary can be used but reduce the amount by half to prevent overpowering the soup.
- Adjust seasoning and consistency by adding more salt or broth/water according to taste.
- This soup freezes well for up to 3 months; reheat gently on the stovetop.
