Hearty Kale and Vegetable Soup (Printable version)

Wholesome soup with kale, root vegetables, and cannellini beans in a flavorful vegetable broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large potato, peeled and diced
07 - 6 cups fresh kale, stems removed and leaves chopped

→ Legumes

08 - 1 can (15 ounces) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Spices & Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, celery, and potato. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
03 - Add chopped kale and sauté for 2 minutes until slightly wilted.
04 - Pour in vegetable broth and add thyme, cumin, salt, pepper, and red pepper flakes if using. Stir well to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until all vegetables are tender.
06 - Stir in drained and rinsed cannellini beans and simmer for 5 additional minutes to heat through completely.
07 - Add fresh lemon juice and adjust seasoning to taste. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon on it.
  • The kale stays tender without turning into mush, and the beans add protein without needing meat.
  • One pot means one thing to wash, which feels like a small victory on a busy night.
02 -
  • Don't skip removing the kale stems—they're tough and chewy and will distract from everything else you've worked for.
  • Rinsing the canned beans makes a real difference in the final texture; the soup stays brothy instead of turning gluey.
  • Add the lemon juice right at the end, not earlier—it keeps the brightness sharp instead of cooking away into the background.
03 -
  • Use freshly ground black pepper instead of pre-ground—it tastes sharper and makes everything taste fresher.
  • If your soup tastes flat at the end, it's usually begging for more salt and lemon juice, not more spices.
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