Kale and White Bean Soup

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Warm up with this easy Kale and White Bean Soup—packed with fiber, rich flavors, and ready in 30 minutes. Perfect for cozy lunches or dinners!

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: Mediterranean, Western

Diet: Vegan

Servings:

Calories: 101kcal

Cost: $10

2 tablespoons olive oil
1 large onion diced
1 carrot diced
1 celery stick diced
1 tablespoon tomato paste
3 garlic cloves minced
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon dried oregano
600 ml vegetable stock 2 ½ cups
2 400g/15oz 400g/15oz cans white beans I used cannellini beans, drained and rinsed
50 g kale stalks removed and finely chopped (2 cups)
1 teaspoon lemon juice
½ teaspoon freshly ground black pepper

Heat the oil in a large pan over a low heat, then add the onion, carrot and celery and cook for 5-7 minutes, or until soft and translucent but not browned. Stir in the tomato paste, garlic, rosemary, thyme, paprika, oregano, and cook, stirring, for a further 2 minutes.
Add the stock and beans to the pan and simmer for 15 minutes.
Carefully ladle ½ of the soup into a blender (or use a hand held immersion blender) to puree half of the soup.
Return the blended soup to the pot and stir in the kale and simmer for 5 minutes.
Stir in the lemon juice and season with black pepper.

Sauté the vegetables first, then combine everything, except the beans and the kale in the slow cooker and cook on low for 4-6 hours.
Add the beans and heat through, then blend half of the soup, return it to the slow cooker and stir in the kale. Heat until wilted.