Hearty Kale and Vegetable Soup (Printable Version)

Wholesome kale, beans, and root vegetables simmered in savory broth for a nourishing, comforting bowl.

# What You'll 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

# Step-by-Step 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, 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 vegetable broth into the pot and add thyme, cumin, salt, pepper, and red pepper flakes if desired.
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 and adjust seasoning to taste. Serve immediately while hot.

# Expert Advice:

01 -
  • A nutrient-dense meal featuring protein-rich cannellini beans and fresh kale.
  • Naturally vegetarian and gluten-free, catering to various dietary needs.
  • Simple, one-pot preparation that takes only 50 minutes from start to finish.
  • Wonderfully aromatic thanks to dried thyme and ground cumin.
02 -
  • Always verify labels on canned beans and broth to ensure they are gluten-free.
  • Rinse the cannellini beans thoroughly to remove excess sodium before adding them to the pot.
  • A pinch of red pepper flakes adds a subtle heat that complements the earthy kale.
  • Add the lemon juice at the very end to maintain its bright, citrusy acidity.
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