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Mediterranean White Bean Soup with Kale and Lemon

Mediterranean white bean soup with kale and lemon simmers cannellini beans and vegetables in a fragrant broth. Mashing some of the beans gives the soup a hearty texture, while lemon zest and juice bring a bright finish.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 1 tsp kosher salt divided
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 4 cups kale chopped, tough stems removed
  • 1 lemon zested and juiced
  • 0.25 tsp ground black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, celery, and 1/2 teaspoon of the salt. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened.
  2. Stir in the garlic and thyme and cook for 30 seconds, until fragrant.
  3. Add the beans, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  4. Use a spoon to mash about 1 cup of the beans against the side of the pot to thicken the soup.
  5. Stir in the kale and simmer for 5 to 8 minutes, until tender.
  6. Remove the bay leaf and stir in the lemon zest, lemon juice, remaining 1/2 teaspoon salt, and black pepper.

Notes

Mash the beans well against the pot to thicken the broth. Refrigerate leftovers for up to 4 days; this soup freezes well. For a gluten-free version, confirm the vegetable broth is certified gluten-free.