Lemony White Bean Soup with Kale

View on a bowl of lemony white bean soup with dill and kale with a side of crackers.

5 from 1 vote

Lemony White Bean Soup with Kale

Looking for a bowl of healthy comfort food? Try this lemony white bean soup, it is so delicious! Made with lots of fiber-rich beans, yummy vegetables, healthy kale and plenty of garlic, with the addition of zesty lemon to brighten up the whole dish. Perfect plant-based lunch or dinner to meal prep ahead!

Prep Time10

Cook Time30

Total Time40

Course: dinner, Lunch

Cuisine: American

Keyword: comfort food, healthy, soup, Vegan, vegetarian

Servings: servings

Calories: 194kcal

Author: Jessica Laroche

Equipment

Blender (or immersion blender) optional

Ingredients

1 yellow onion diced
2 celery sticks diced
2 carrots diced
3 cloves of garlic crushed
3 x 15 oz canned white beans such as cannelini or navy beans
5 cups vegetable broth
¼ cup fresh dill chopped
4-5 leaves of kale stems removed and chopped
½-1 lemon juiced
salt and ground black pepper to taste

Instructions

Add one cup of the white beans to a tall container, then pour 1 cup of the broth over. Use an immersion blender to blend the beans to smooth, then set aside. You can also use a regular stand blender.
Warm up a large pot on medium-high heat with a little oil and then, add the onion, carrot, celery with a pinch of salt. Stir and cook for 5-7 minutes or until browned and softer.
Add the garlic, stir and cook for one more minute.
Then, add the remaining of the white beans, the blended bean mixture, dill and the extra 4 cups of broth. Cover and simmer for about 20 minutes on medium heat stirring once in a while.
Then, add the lemon juice and kale and keep simmering for another 5 minutes or until the kale is wilted. You can simmer uncovered at this point if looking for a thicker soup. Adjust salt to your liking and you can also add more broth if needed. Enjoy!

Video

Notes

Storage: keep the leftover soup in an airtight container in the fridge for up to 4 days. Reheat using the microwave or the stove. You can also freeze it for up to 3 months.
Customize: you can add more vegetables (sweet potatoes, cauliflower, white potatoes, zucchini, etc), whole grains (quinoa, farro, barley, etc) or herbs/spices (cumin, dried oregano, fresh parsley, etc). Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition