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White Bean and Kale Soup with Garlic

Elina James
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
  • 6 cups vegetable or chicken broth
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme
  • 2 bay leaves
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper, to taste
  • Optional: pinch of red pepper flakes for heat
  • Optional garnish: grated Parmesan, fresh parsley, or lemon juice

Instructions
 

  • Step 1: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté for 5 minutes until vegetables soften. Add garlic and cook 1 minute until fragrant.
  • Step 2: Add Broth and Beans : Add white beans and broth to the pot. Stir in thyme, bay leaves, and optional red pepper flakes. Bring to a boil, then reduce heat and simmer for 10–12 minutes to allow flavors to meld.
  • Step 3: Add Kale : Add chopped kale to the pot. Simmer for another 5–7 minutes until kale is tender but still bright green.
  • Step 4: Season and Serve : Remove bay leaves. Season with salt and black pepper to taste. Optionally, squeeze fresh lemon juice or sprinkle grated Parmesan for extra flavor. Serve hot in bowls with crusty bread if desired.