White Bean Kale Lemon Zest (Printer-friendly)

Tender white beans and kale combine with lemon zest for a nourishing, vibrant Mediterranean dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups chopped kale, stems removed

→ Beans and Broth

07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
08 - 4 cups low-sodium vegetable broth

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery, sautéing for 6 to 7 minutes until softened.
02 - Stir in minced garlic, dried thyme, dried oregano, and crushed red pepper flakes if using. Cook for 1 minute until fragrant.
03 - Add drained white beans and vegetable broth. Bring mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
04 - Stir in chopped kale, cover the pot, and simmer for another 10 minutes until the kale is tender.
05 - Add lemon zest and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
06 - Ladle soup into bowls, garnish with chopped parsley if desired, and serve hot.

# Expert Tips:

01 -
  • It's the rare soup that feels both completely nourishing and light enough to eat on repeat without guilt.
  • One pot, less than an hour, and you've got a meal that tastes like it took far more effort than it actually did.
  • The lemon zest does something magic—it wakes up every spoonful instead of letting the flavors drift into sameness.
02 -
  • Don't skip rinsing the canned beans—it's the difference between a cloudy, starchy soup and one that's clear and refined.
  • The lemon zest must go in after the heat is off, or some of that precious brightness will cook away into nothing.
03 -
  • A Parmesan rind simmered in the soup for those final minutes adds a umami depth that feels like a secret—just fish it out before serving.
  • Make this soup on purpose for leftovers; it tastes noticeably better the next day after everything has had time to settle and get to know each other.

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