White Bean and Kale Soup
A hearty Italian-inspired soup brimming with creamy cannellini beans, lacinato kale, and fragrant garlic in a tomato-tinged broth. Ready in about 40 minutes with pantry staples.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 stalks celery stalks, sliced
- 2 carrots, diced
- 1/4 tsp red pepper flakes
- 2 cans canned diced tomatoes
- 2 cans canned cannellini beans, drained, rinsed
- 6 cups low-sodium vegetable broth
- 6 cups lacinato (Tuscan) kale, stems removed, chopped
- 1 tsp fresh rosemary (or 1/2 tsp dried), minced
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh lemon juice
Instructions
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1
Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 stalks sliced celery stalks, and 2 diced carrots and cook, stirring occasionally, until softened, about 6 minutes.
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2
Add 4 cloves minced garlic cloves, 1 tsp minced fresh rosemary (or 1/2 tsp dried), and 1/4 tsp red pepper flakes and cook for 1 minute until fragrant.
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3
Stir in 2 cans canned diced tomatoes and cook for 2 minutes. Add 2 cans drained, rinsed canned cannellini beans and 6 cups low-sodium vegetable broth and bring to a boil.
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4
Reduce heat to a simmer. Using the back of a spoon or a potato masher, lightly crush some of the beans against the side of the pot to thicken the broth.
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5
Add 6 cups stems removed, chopped lacinato (Tuscan) kale and simmer until wilted and tender, about 8 minutes.
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6
Stir in 2 tbsp fresh lemon juice and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Serve hot, drizzled with extra olive oil if desired.