Description
A nourishing, one-pot soup made with white beans, kale, and a lemony broth that feels like a hug and a reset. Ready in 35 minutes, it’s the perfect post-indulgence meal that’s both comforting and detoxifying.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 6 cups low-sodium vegetable broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 bay leaf
- 1 large bunch lacinato kale, stems removed and chopped
- Juice of 1 large lemon (about 3 tablespoons)
- Freshly grated Parmesan cheese (for serving, optional)
- Extra virgin olive oil drizzle (for serving, optional)
- Crusty bread or garlic toast (for serving, optional)
Instructions
- Prep your vegetables first. Dice the onion, carrots, and celery into roughly equal-sized pieces (about ½-inch). Mince the garlic and set it aside separately. Strip the kale leaves from the tough stems and chop them into bite-sized pieces. Rinse and drain your beans.
- Heat the olive oil in your Dutch oven over medium heat. Once it shimmers (about 1 minute), add the diced onion, carrots, and celery. Stir to coat them in the oil. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add the garlic and dried herbs. Stir in the minced garlic, dried thyme, dried rosemary, red pepper flakes (if using), and a generous pinch of salt and black pepper. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
- Pour in the vegetable broth and add the bay leaf. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.
- Add the beans. Pour in the drained and rinsed cannellini beans. After they’ve been in the pot for about 2 minutes, take your wooden spoon and gently smash about a third of the beans against the side of the pot. Stir the smashed beans back into the soup.
- Add the kale. Stir in the chopped kale. Cook for 2 to 3 minutes until the kale is bright green and tender. Taste the broth and adjust seasoning with more salt and pepper if needed.
- Remove the pot from the heat. Stir in the fresh lemon juice. Fish out the bay leaf and discard it. Let the soup rest for 5 minutes before serving.
Notes
Don’t rush the sauté; it builds flavor. Season in layers. Keep soup at a gentle simmer after adding broth. Smash about one-third of the beans after they warm through. Add lemon juice off the heat to preserve brightness. Soup keeps in the fridge for up to 5 days and freezes for up to 3 months. Reheat gently and add a squeeze of fresh lemon juice to brighten flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 220
- Sugar: 6
- Sodium: 480
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 10
- Protein: 12
Keywords: detox soup, white bean soup, kale soup, healthy soup, one-pot soup, vegan soup, gluten-free soup, meal prep soup