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Lemony White Bean and Kale Soup

  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings 1x
  • Category: soup

Ingredients

Scale
  • 2 tbsp butter, ghee, or avocado oil
  • 1/2 small onion, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 5 cups good quality broth  (vegetablehomemade bone broth or Kettle and Fire)
  • 1 tbsp fresh chopped fresh herbs (like rosemary, oregano, thyme, marjoram, etc.)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 45 cups cooked white beans  (**see note below)
  • 68 leaves of kale (I used lacinato dino kale), destemmed + sliced into thin ribbons
  • salt + pepper to taste

Instructions

  1. Heat 2 tablespoons of fat of choice in large soup pot. Add onions and sauté until starting to be translucent, about 3 minutes.  Add carrots, celery, garlic, and 1/2 tsp salt.  Sauté for another few minutes until veggies start to sweat.
  2. Add in broth and fresh herbs.  Bring to a simmer and cook until veggies are just tender, or to your liking.  Turn off heat. 
  3. Add in lemon juice, lemon zest, and white beans. To thicken soup, remove 2-3 cups of soup (broth, beans and veg) and purée smooth in a blender.  Return puréed soup back into pot.
  4. Turn heat back on and add chopped kale.  Simmer soup for a few minutes, until kale begins to soften and wilt. Add salt and pepper to taste. Add more lemon juice if desired.  Serve and enjoy. 

Notes

  • 2 cups of dried beans = 1 pound of dried beans
  • 1 pound of dried beans = About 6 cups of cooked beans
  • 1 cup dried beans = 3 cups of cooked beans
  • 1/3 cup dried beans = 1 cup of cooked beans
  • a heaping 1/2 cup of dried beans = one 15-ounce can of beans
  • 1 1/2 cups of cooked beans, drained = one 15-ounce can of beans

If you need 4-5 cups of white beans, you would need about 1 and 1/2 cups of dried beans or three 15 ounce cans of white beans. My motto is “Always make extra food.” So if you’re cooking beans from scratch, be sure to cook some extra for later. 

Use any fresh herbs that you like.  I love the combo of rosemary + thyme.  Oregano, marjoram, chives, parsley, + basil are delicious too.

I prefer to chop my carrots + celery pretty small as this reduces cook time and the smaller bites tatse v=better with the creamy white beans.