Description
This Lemony Kale and White Bean Soup is a vibrant, comforting dish that balances hearty cannellini beans with fresh kale and a bright splash of lemon. Perfect for a nourishing weeknight meal, it features a fragrant blend of herbs simmered in rich chicken or vegetable stock to create a flavorful, warming soup that’s both healthy and satisfying.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 large yellow or sweet onion, minced
- 1/2 Tbsp fresh garlic, crushed
- 1 Tbsp unsalted butter
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/8 tsp dried oregano
- 1 small lemon, juiced
- 4 cups (32 oz) rich chicken or vegetable stock
- Kosher salt and freshly-ground black pepper, to taste
- 2 (15 oz) cans cooked cannellini beans, drained (not rinsed)
- 1-1/2 cups (loosely-packed) kale, removed from rough stems and torn into small pieces (or substitute with spinach or Swiss chard)
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a heavy-bottomed stock pot over medium heat until shimmering to prepare the base for sautéing the aromatics.
- Sauté the onions: Add the minced onion to the pot and cook, stirring occasionally, until the onions become soft, translucent, and start to brown lightly, bringing out their natural sweetness.
- Add garlic: Stir in the crushed garlic and cook for another one to two minutes to release its fragrant flavor without burning.
- Incorporate butter and herbs: Add 1 tablespoon of unsalted butter to the pot and as it melts, stir in the dried rosemary, thyme, and oregano. Let the mixture cook for an additional one to two minutes until the onions turn lightly golden.
- Add lemon juice and stock: Pour in the freshly squeezed juice of one small lemon followed by 4 cups of rich chicken or vegetable stock. Stir to combine all the flavors.
- Simmer the soup: Cover the pot and bring the stock to a boil. Then reduce the heat to low and let the soup simmer uncovered for about 15 minutes to deepen the flavors. Season to taste with kosher salt and freshly ground black pepper.
- Add beans and kale: Add the drained cannellini beans and torn kale leaves to the pot. Continue to simmer for 3 to 5 minutes until everything is warmed through and the kale has softened. If using more delicate greens like spinach, add them just before serving to maintain their texture.
- Serve: Ladle the soup into bowls and enjoy warm, ideally alongside crusty bread for a complete meal.
Notes
- You can substitute kale with spinach or Swiss chard depending on your preference or availability.
- Do not rinse the canned beans to retain some of the flavorful liquid they come in, which adds to the soup’s richness.
- Add delicate greens like spinach at the very end of cooking to keep them vibrant and fresh.
- For a vegan version, use vegetable stock and replace butter with an equal amount of olive oil or a plant-based butter substitute.
- Adjust the seasoning according to taste, especially if your stock is already salted.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
