About this recipe
When you need a quick, cozy, and nutritious meal, this garlic lemon kale white bean soup is the answer. Packed with protein-rich white beans, vibrant kale, and a bright kick of lemon, this soup is comforting, flavorful, and incredibly easy to make. Whether you’re meal-prepping, craving something warm, or just looking for a simple pantry-friendly dinner, this recipe is a winner.
Why You’ll Love This Soup
- Simple ingredients – Made with pantry staples and fresh produce.
- Nutritious & satisfying – Loaded with fiber, plant-based protein, and vitamins.
- Quick & easy – Ready in about 30 minutes.
- Customizable – Easy to adapt based on what you have at home or to your taste. You could serve it with shredded chicken, a scoop of leftover rice, or with melty cheese if that is what you are craving.
Ingredients You’ll Need
- Olive oil and Butter: These are for sautéing and adding richness. Use plant-based butter if needed, or completely omit it.
- Onion and garlic are the foundation of flavor. Dice them small and add a pinch of salt while sauteing, releasing their flavor and softening them.
- Red pepper flakes: Add some heat (optional but recommended!).
- White beans: Cannellini, great northern, or navy beans work well. Chickpeas are a great substitution.
- Vegetable broth: The base of the soup. Use homemade vegetable broth or store-bought.
- Kale: Adds color, texture, and nutrition; sub with spinach if you need to.
- Lemon zest & juice – Brightens up the soup and enhances the flavors.
- Dried thyme (or Italian seasoning) – Brings warmth and depth.
- Salt & black pepper – To taste.
How to Make Garlic Lemon Kale White Bean Soup
Step 1: Sauté the Aromatics
In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
Step 2: Add the Broth & Beans
Pour the vegetable broth and add the drained white beans, thyme, salt, and black pepper. Bring a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
Step 3: Add the Kale
Stir in the chopped kale and cook for another 5 minutes until wilted but still vibrant green.
Step 4: Brighten with Lemon
Turn off the heat and stir in the lemon zest and lemon juice. Taste and adjust seasoning as needed. If you want a more intense lemon flavor, add a little more juice.
Step 5: Serve & Enjoy
Ladle into bowls and serve warm with crusty bread or your favorite side and freshly grated parm. If you follow a vegan diet, use plant-based parmesan or nutritional yeast.
Substitutions & Customizations
- Beans: Swap white beans for chickpeas or lentils.
- Greens: Use spinach, Swiss chard, or collard greens instead of kale.
- Broth: Try a homemade vegetable or light miso broth for extra umami.
- Spicy: Add more red pepper flakes or a dash of cayenne.
- Creamy: Blend half the soup for a creamy texture or stir in a splash of cashew heavy cream.
- More protein: Add cooked quinoa or small pasta for a heartier meal.
Tips for Home Cooks
- Use fresh lemon juice – Bottled lemon juice doesn’t have the same bright, fresh taste.
- Don’t overcook the kale – It should be tender but still vibrant green.
- Blend for a creamier texture – Use an immersion blender to blend a portion of the soup while keeping some whole beans and greens for texture.
- Make it ahead – This soup stores well in the fridge for up to 4 days and tastes even better the next day.
- Freeze it – Let the soup cool completely, then store it in airtight containers for up to 3 months.
What to Serve with This Soup
- No knead bread – Perfect for dipping.
- A side salad – Try a simple lemon vinaigrette over arugula.
- Roasted veggies – Carrots or sweet potatoes complement the flavors beautifully.
FAQs
Garlic, Lemon, Kale & White Bean Soup
Equipment
- 1 4qt soup pot
Ingredients
- 2 tbsp olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 6 garlic cloves minced
- ½ tsp red pepper flakes optional
- 4 cups vegetable broth
- 1 15 oz can white beans, drained & rinsed
- 4 cups chopped kale
- Zest & juice of 1 lemon
- 1 tsp dried thyme
- Salt & black pepper to taste
- ¼ cup grated Parmesan for serving
Instructions
- Heat olive oil & butter in a pot. Sauté onion until soft, then add garlic & red pepper flakes.
- Pour in broth, add white beans, thyme, salt & pepper. Simmer 5 min.
- Stir in kale & cook for 5 more min.
- Finish with lemon zest & juic. Adjust seasoning & serve with parm!
Notes
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat or in the microwave.information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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