Lemon White Bean Kale Soup

A bowl of bean and kale soup with a second bowl and drinks around.

A great winter main, this lemon, white bean, and kale soup has a bright flavour from the citrus and is so filling and comforting for cold weather.

Course Main Course, Mains, Soup, Soups and Stews, Winter

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 248kcal

Author Alexandra Daum

Ingredients

2 teaspoons oil
1 medium onion diced
200 grams (1 ½ cups) carrots sliced, about 1cm (⅓ in.) in width
2 cloves garlic minced
1 tablespoon minced fresh rosemary
200 grams (1 cup) potatoes diced
500 ml (2 cups) vegetable broth
1 teaspoon sea salt to taste
1 teaspoon black pepper to taste
400 grams (2 cups) white beans cooked or canned, drained and rinsed well
100 grams* (4 cups) kale stems removed and greens roughly chopped
Zest of a lemon
Juice of a lemon about 3 tablespoons

Metric - Cups

Instructions

Start by preheating a large pot over low-medium heat. Once hot, add the oil, onion and carrots. Cook, stirring occasionally, for 8-10 minutes, or until the onions are translucent. If it starts to stick reduce the heat.
2 teaspoons oil, 1 medium onion, 200 grams (1 ½ cups) carrots
Add the garlic and rosemary and cook for another couple of minutes.
2 cloves garlic, 1 tablespoon minced fresh rosemary
Stir in the potatoes, then add the broth, salt, pepper, and beans. Cover and increase the heat to bring the soup to a boil, then reduce the heat to simmer, covered, for 20-25 minutes. The potatoes should be fork tender when ready. Use an immersion blender to roughly blend the soup, mixing until it reaches your desired texture.
200 grams (1 cup) potatoes, 500 ml (2 cups) vegetable broth, 1 teaspoon sea salt, 1 teaspoon black pepper, 400 grams (2 cups) white beans
Turn off the heat and stir in the kale. Cover and leave the soup for a few minutes for the kale to wilt. If you prefer, you can cook it for a few more minutes instead.
100 grams* (4 cups) kale
Stir in the lemon zest and juice, then taste for seasoning, adjusting if needed. Serve hot. Leftovers will keep for up to three days in the refrigerator or three months in the freezer.
Juice of a lemon, Zest of a lemon

Notes

Increase the amount of broth by an extra 200 ml or so (a scant cup) if you like a thinner soup.

* 100 grams if weighed without stems (about 180g if weighed with stems).

Use frozen kale: give it a few more minutes in the hot soup, also covered, before stirring to combine. Cubes or blocks will take a little longer to thaw and you may want to bring it back up to a simmer for a few minutes if using larger pieces.

Nutrition