Name: Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American, Italian
Ingredients: ¼ cup extra-virgin olive oil (plus more for drizzling); 1 medium yellow onion (chopped); 1 medium carrot (chopped); 2 celery ribs (chopped); 2 garlic cloves (chopped); 1 tablespoon chopped fresh rosemary; 1 teaspoon sea salt (plus more to taste); ½ teaspoon dried thyme; Freshly ground black pepper; 4½ cups cooked white beans (drained and rinsed); 4 cups vegetable broth; 6 cups chopped kale leaves; 2 tablespoons fresh lemon juice; Homemade croutons (for serving); Fresh parsley (for garnish)

Kale Soup

Filled with aromatic veggies and creamy white beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten-free.

50 min total 15 min prep 35 min cook 6 263 cal

Instructions

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1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
2 Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.

Kale Soup

Ingredients

Instructions

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