Kale Soup
This Kale Soup is SO comforting! A hearty blend of kale, white beans, and fresh herbs in a savory broth, perfect for cozy dinners any night.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 medium yellow onion chopped
- 1 medium carrot chopped
- 2 ribs celery chopped
- 2 cloves garlic chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon sea salt plus more to taste
- 1 teaspoon dried thyme
- Freshly ground black pepper
- 4 cups cooked white beans drained and rinsed
- 4 cups vegetable broth
- 6 cups kale leaves chopped
- 2 tablespoons fresh lemon juice
- Homemade croutons for serving
- Fresh parsley for garnish
Instructions
From Start to Finish: Kale Soup
- In a large pot, heat the extra-virgin olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté the vegetables for about 5-7 minutes until tender and the onion is translucent. Stir in the chopped garlic, fresh rosemary, sea salt, and dried thyme. Cook for an additional minute until fragrant.
- Add the cooked white beans to the pot, followed by the vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
- Add the chopped kale leaves to the pot and stir until they are wilted and tender, about 5-10 minutes.
- After the kale has cooked down, add fresh lemon juice and season the soup with additional sea salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and top with homemade croutons and freshly chopped parsley for garnish. Drizzle with a little extra extra-virgin olive oil for added flavor.
Notes
- Prepare vegetables a day ahead and store in airtight containers to save time.
- Store cooked soup in the refrigerator for up to 4 days or freeze up to 3 months for longer storage.
- For a creamier soup, blend a portion or add coconut milk or heavy cream before serving.
- Use spinach or Swiss chard as a kale substitute, adjusting cooking time accordingly.
- Add red pepper flakes or jalapeños during sautéing to spice up the soup.