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–+ servings
Lemon Kale White Bean Soup

Lemon Kale White Bean Soup for a Bright, Cozy Dinner

Enjoy a delicious Lemon Kale White Bean Soup, a vegan, gluten-free delight that's quick to prepare and packed with nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large Lemon Adds bright acidity and freshness; substitute with lime for a different citrus profile.
  • 4 cups Kale Provides nutrition and texture; can be replaced with spinach or broccoli.
  • 1 can White Beans (Cannellini or Great Northern) Offers creaminess and protein; use chickpeas as a substitute.
  • 4 cups Vegetable Broth Acts as the soup's base for flavor; low-sodium broth can be used.
  • 2 medium Carrots Adds sweetness and color; zucchini or celery can serve as alternatives.
  • 2 tablespoons Olive Oil For sautéing and flavor; can be swapped with coconut oil or vegan butter.
  • 3 cloves Garlic Essential for aromatic base; shallots can substitute for added depth.
  • 1 medium Onion Complements garlic; use leeks for a milder taste.
  • 1 cup Rice (optional) Provides heartiness; quinoa or barley can be used for a different grain experience.
For Optional Garnish
  • 1 bunch Fresh Herbs Add fresh basil or parsley for an aromatic finish.
  • 1 cup Croutons Crisp some bread for crunchy topping.
  • 1 cup Tofu Crisped tofu can be a great protein addition.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 3 minced garlic cloves, stirring frequently for about 3-5 minutes until the onion is translucent and fragrant.
  2. Stir in 2 diced carrots and cook for an additional 3-4 minutes, until they begin to soften slightly.
  3. Pour in 4 cups of vegetable broth and add 1 can of drained white beans. Increase the heat slightly and bring to a gentle simmer for about 5 minutes.
  4. Stir in 4 cups of chopped kale to the bubbling broth. Cook for 3-5 minutes until the kale is vibrant and wilted.
  5. Before serving, squeeze the juice of 1 fresh lemon into the soup, stirring gently. Season with salt and pepper to taste.
  6. If adding rice, prepare according to package instructions. Stir the rice into the soup before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

For the best flavor, use fresh ingredients and adjust seasoning to taste. Experiment with different greens for unique variations.

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