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Kale Soup

Filled with aromatic veggies and creamy white beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten-free.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 to 6
Course: Soup
Cuisine: Italian , American

Ingredients

  • ¼ cup extra-virgin olive oil plus more for drizzling
  • 1 medium yellow onion chopped
  • 1 medium carrot chopped
  • 2 celery ribs chopped
  • 2 garlic cloves chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon dried thyme
  • freshly ground black pepper
  • 4½ cups cooked white beans drained and rinsed
  • 4 cups vegetable broth
  • 6 cups chopped kale leaves
  • 2 tablespoons fresh lemon juice
  • Homemade Croutons for serving
  • fresh parsley for garnish

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
  2. Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.