Kale Soup with Vegetables (Printable)

Hearty kale and vegetable soup with protein-rich beans, ready in under an hour.

# Components:

→ 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 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 lemon juice

→ Spices and Seasonings

11 - 1 teaspoon dried thyme
12 - 0.5 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

# Method:

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

# Expert Advice:

01 -
  • It tastes like you've been simmering something all day, but you'll have it ready while your coffee's still warm.
  • Every spoonful feels genuinely good for you, without any of that virtuous-but-boring vibe.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid can make your soup cloudy and slightly metallic tasting.
  • Taste the soup before serving and don't be shy about adjusting the seasonings; the lemon juice especially makes a dramatic difference in the last 30 seconds.
03 -
  • Cut your vegetables into roughly the same size so they cook evenly and create a more cohesive texture throughout the soup.
  • If you ever find your soup is too thin, don't add cream—just let it simmer uncovered for a few extra minutes and the liquid will reduce naturally.
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