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White Bean and Kale Soup - AI-generated editorial food image for Dishvera

White Bean and Kale Soup

Creamy white beans and tender kale make a nourishing pantry soup without dairy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 187
Ingredients Method Notes

Ingredients
  

  • 2 tbsp 30 ml olive oil
  • 1 medium onion about 150 g, diced
  • 2 carrots about 150 g, diced
  • 3 garlic cloves minced
  • 2 cans 15 oz / 425 g each cannellini beans, drained and rinsed
  • 1 can 14.5 oz / 411 g diced tomatoes
  • 5 cups 1.2 L low-sodium vegetable broth
  • 1 tsp Italian seasoning
  • 4 cups 120 g chopped kale, tough stems removed
  • 1 tbsp 15 ml lemon juice
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oil in a large pot. Cook onion and carrots for 6 minutes. Add garlic for 30 seconds.
  2. Add beans, tomatoes, broth, Italian seasoning, salt, and pepper. Simmer for 15 minutes.
  3. Mash about 1 cup (240 ml) of the beans against the side of the pot to thicken the broth.
  4. Add kale and simmer for 6 to 8 minutes. Finish with lemon juice.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.