Hearty Kale Vegetable Bean Soup (Print Version)

A wholesome soup featuring tender kale, hearty vegetables, and creamy beans in a savory broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large potato, peeled and diced
07 - 6 cups fresh kale, stems removed and leaves chopped

→ Legumes

08 - 1 can (15 ounces) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Spices and Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, celery, and potato. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add chopped kale and sauté for 2 minutes until slightly wilted.
04 - Pour in vegetable broth and add dried thyme, ground cumin, salt, pepper, and red pepper flakes if using. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until all vegetables are tender.
06 - Stir in drained cannellini beans and simmer for 5 additional minutes to heat through completely.
07 - Add lemon juice, adjust seasoning to taste, and serve hot.

# Expert Tips:

01 -
  • This soup somehow manages to be both incredibly nourishing and genuinely satisfying, unlike those health foods that leave you rummaging through the pantry an hour later.
  • The balance of tender vegetables, hearty beans, and wilted kale creates layers of texture that keep each spoonful interesting.
02 -
  • I once rushed this soup and didn't let the vegetables soften properly before adding the broth, resulting in a disconnected flavor profile where each ingredient seemed to exist in isolation.
  • Adding the lemon juice at the very end rather than during cooking preserves its brightness, a revelation that transformed not just this soup but many of my other recipes.
03 -
  • Save the kale stems for vegetable stock instead of discarding them, storing them in a freezer bag until you have enough vegetable scraps to make a batch.
  • When cooking for skeptical kale eaters, chop the leaves extra fine and they'll virtually disappear into the soup while still providing their nutritional benefits.
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