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Weeknight White Bean and Kale Soup
Soup

Weeknight White Bean and Kale Soup

Credit: myDinnerPlan

A comforting, protein‑rich vegetable soup that marries the smoothness of cannellini beans with the peppery bite of kale, brightened by a splash of lemon and crowned with Parmesan. Ready in under thirty minutes, it’s a quick, satisfying meal built from pantry staples and fresh aromatics.

35 mins 6 servings
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Ingredients

  • 1 Carrot
  • 2 Celery
  • 4 cloves of Garlic
  • 4 cups Kale
  • 1 Yellow Onion
  • 1 Parmesan Cheese
  • 2 cans of Cannellini Beans
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Lemon (Juice)
  • 6 cups Vegetable Stock
  • 1 Bay Leaves
  • ½ teaspoon Black Pepper
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Dried Thyme
  • ¼ teaspoon Red Pepper Flakes
  • 2 tablespoons Olive Oil

Directions

  1. Mise en place: Assemble all ingredients—measure 2 Tbsp olive oil, dice the yellow onion, chop the carrot and celery stalks, mince the four garlic cloves, shred the kale, open the two cans of cannellini beans, and have the bay leaf, lemon juice, and Parmesan on hand.
  2. Place a large pot or Dutch oven over medium heat, add the olive oil, then toss in the onion, carrot, and celery; cook, stirring now and then, for about 6–8 minutes until the vegetables are tender.
  3. Introduce the minced garlic together with oregano, thyme, red‑pepper flakes, salt, and black pepper; stir for roughly a minute until the mixture becomes fragrant.
  4. Pour in the 6 cups of vegetable broth, stir in the drained beans, and drop the bay leaf into the pot; bring the liquid to a vigorous boil, then lower the flame to maintain a gentle simmer for 12–15 minutes.
  5. During the simmer, press a portion of the beans against the side of the pot with a potato masher or the back of a spoon, breaking up about one‑third of them to thicken the broth.
  6. Add the 4 cups of kale, allowing it to cook for an additional 3–5 minutes until it wilts but remains slightly firm.
  7. Remove the bay leaf, drizzle in the tablespoon of lemon juice, and taste the soup, adjusting salt or pepper as desired.
  8. Dish the soup into bowls and finish each serving with a generous sprinkle of grated Parmesan.