Kale Bean Vegetable Soup (Printable Version)

A wholesome bowl featuring kale, carrots, celery, potato, and white beans simmered in aromatic vegetable broth with thyme and cumin.

# 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 & 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

# Preparation steps:

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 in vegetable broth and add dried thyme, ground 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 and rinsed 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 comfort but actually makes you feel genuinely good about what you're eating, no guilt required.
  • One pot means minimal cleanup, and the whole thing comes together in under an hour even on a tired weeknight.
  • Kale loses that bitter edge when simmered gently, becoming almost creamy and welcoming to even skeptics.
02 -
  • Don't skip rinsing your canned beans, because that starchy liquid will cloud your beautiful broth and change the mouthfeel entirely.
  • The lemon juice is not optional, no matter how good it tastes without it, because it transforms the whole flavor profile in the final moment.
03 -
  • Chop your vegetables relatively uniform in size so they finish cooking at the same time, avoiding some pieces turning to mush while others stay crunchy.
  • If you're making this for meal prep, the flavor actually deepens after a day in the fridge, so don't hesitate to double the recipe and eat it throughout the week.
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