White Bean Kale Lemon Zest (Printable version)
A vibrant, hearty soup combining creamy white beans and fresh kale with citrus notes. Perfect for quick weeknight meals.
# What you need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
05 - 1 bunch kale (about 7 oz), stems removed and leaves chopped
06 - Zest of 1 lemon
→ Beans & Broth
07 - 2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
08 - 4 cups low-sodium vegetable broth
09 - 1 cup water
→ Seasonings
10 - 2 tbsp extra-virgin olive oil
11 - 1 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 1/2 tsp chili flakes (optional)
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Grated Parmesan (optional, omit for vegan/dairy-free)
# How to make it:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-6 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add dried thyme, oregano, chili flakes (if using), and bay leaf. Stir well to coat the vegetables with the seasonings.
04 - Add white beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Stir in chopped kale and simmer for another 8-10 minutes, until kale is tender.
06 - Remove bay leaf. Stir in lemon zest and taste for salt and pepper, adjusting as needed.
07 - Ladle into bowls and garnish with fresh parsley and grated Parmesan, if desired.
# Expert tips:
01 -
- The way lemon zest transforms a humble bean soup into something restaurant-worthy
- It comes together in under an hour but tastes like it simmered all day
- Leftovers actually taste better, making it the perfect meal prep soup
02 -
- Mashing about a cup of beans before adding kale creates a velvety texture without any cream
- The lemon zest must be added at the end—cooking it makes the flavor disappear entirely
- This soup thickens as it sits, so add a splash of water when reheating leftovers
03 -
- Zest your lemon before juicing it—you only need the zest here, but save the juice for vinaigrettes
- Use a ladle to remove about a cup of beans and broth, mash them together, then return to the pot
- Wait until just before serving to add salt if using Parmesan, as the cheese adds salinity