This vibrant Lemony Kale and Bean Soup is a comforting, nutrient-packed meal that’s both satisfying and light.
Brimming with fiber-rich beans, vitamin-packed kale, and fresh herbs, it delivers plant-based protein and heart-healthy fats with minimal saturated fat.
Quick to prepare and perfect for meal prep, this soup brightens any day with its fresh, zesty flavor.
Lemony Kale and Bean Soup
Equipment
- 1 large stock pot or Dutch oven
- 1 blender or immersion blender
- 1 cutting board
- 1 chef’s knife
- Measuring Spoons and Cups
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion chopped
- 1 tablespoon garlic minced
- 2 large carrots peeled and chopped
- 2 medium celery stalks chopped or sliced
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- ½ teaspoon dried marjoram
- ½ teaspoon kosher salt
- 4 cups low-sodium broth chicken or vegetable
- 1 large bunch kale stems removed and leaves roughly chopped (or 3½ cups frozen kale)
- Zest and juice of ½ lemon
- Chopped fresh parsley for garnish
- ⅓ cup grated Parmesan cheese optional
Instructions
- Prepare the Bean Purée: Start by creating a smooth, creamy base for your soup. Drain and rinse one can of cannellini beans and half of the chickpeas. Place them in a blender or food processor along with 1 cup of your low-sodium broth. Blend until completely smooth and creamy. This purée will add body and richness to the soup without using any cream, giving it a velvety texture. Set aside.
- Sauté the Aromatics: In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once warm, add the chopped yellow onion and sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Then, add 1 tablespoon of minced garlic, 2 chopped carrots, and 2 sliced celery stalks. Continue sautéing for another 4–5 minutes until the vegetables begin to soften and release their natural sweetness. This step builds the flavor foundation of the soup.
- Combine Beans, Broth, and Herbs: Pour the prepared bean purée into the pot with the sautéed vegetables. Add the remaining drained beans and chickpeas. Tuck in 1 sprig of fresh rosemary, 2 sprigs of thyme, and ½ teaspoon of dried marjoram. Season with ½ teaspoon of kosher salt. Then, pour in the remaining 3 cups of broth. Stir gently to combine, ensuring the beans, herbs, and vegetables are evenly distributed.
- Simmer to Develop Flavor: Raise the heat to bring the soup to a gentle simmer. Once simmering, reduce the heat to low and cover the pot partially with a lid. Let it cook for 30 minutes, allowing the flavors to meld beautifully. During this time, the beans will soften further, the herbs will infuse the broth, and the soup will develop a comforting, savory aroma.
- Add the Kale: After the initial simmer, add the roughly chopped kale to the pot. Stir well, ensuring the kale is submerged in the flavorful broth. Continue cooking uncovered for an additional 5 minutes, or until the kale is tender but still bright green. This step preserves the vibrant color and nutrients of the greens while adding a slight chewiness that complements the creamy beans.
- Incorporate Lemon Zest and Juice: Remove the pot from heat. Zest and juice half a lemon, then stir both into the soup. The lemon adds a fresh, tangy brightness that balances the earthy beans and vegetables, making each spoonful light, refreshing, and satisfying. Taste the soup and adjust seasoning if necessary.
- Serve with Garnishes: Ladle the soup into individual bowls. Sprinkle with chopped fresh parsley for a pop of color and an herby accent. Optionally, add ⅓ cup of grated Parmesan cheese to each serving for a subtle, savory richness. Serve immediately while warm, enjoying the creamy texture, hearty beans, and zesty citrus notes.
- Optional Slow-Cooker Method: For a hands-off version, sauté onions and garlic as described in Step 2. Add them to a slow cooker along with the bean purée, remaining beans, chickpeas, herbs, celery, carrots, and broth. Cook on HIGH for 2 hours or LOW for 4 hours. About 30 minutes before serving, stir in the kale and let it cook until tender. Finish with lemon juice and optional parsley or Parmesan before serving.
- Tips for Creamier Texture: If you prefer a completely smooth soup, use an immersion blender directly in the pot after cooking. For a slightly chunky texture, mash the beans lightly with a potato masher. Either method ensures a satisfying, creamy consistency without added cream, keeping the soup light and nutritious.
Notes
- Always rinse canned beans to reduce sodium and improve flavor.
- Chop vegetables evenly to ensure uniform cooking.
- If using frozen kale, add it slightly earlier to prevent mushiness.
- Add lemon juice at the end to preserve its fresh, bright flavor.
- For a creamier texture, blend a portion of the beans before adding the rest.
- Sauté vegetables gently to release natural sweetness and build depth of flavor.
- Adjust herbs and seasoning to taste; fresh herbs give the best aroma.
- Red pepper flakes can be added for a subtle, warming kick.
- This soup is versatile—swap in spinach or other greens if preferred.
- Soup flavors improve if made ahead and reheated, making it ideal for meal prep.
Chef’s Secrets: Enhance Soup Flavors Effortlessly
To make this soup taste extraordinary, focus on layering flavors.
Sautéing the vegetables gently releases their natural sweetness, while fresh herbs like rosemary and thyme infuse the broth with aromatic depth.
For a richer, creamier texture, puree part of the beans before adding the rest to the soup.
Adding a splash of olive oil just before serving gives a smooth mouthfeel and enhances the herbal notes.
Experimenting with red pepper flakes can provide a subtle kick without overpowering the delicate lemony flavor.
Serving Suggestions: Perfect Pairings And Ideas
This hearty soup works beautifully as a standalone meal or paired with light sides.
Serve with crusty whole-grain bread, garlic toast, or a side salad for a balanced lunch or dinner.
For added protein, top with grilled chicken, turkey sausage, or a poached egg.
Garnish with fresh parsley or a sprinkle of Parmesan cheese to enhance flavor and visual appeal.
It also makes a perfect option for meal prep, as flavors deepen when reheated, making each serving even more satisfying.
Storage Tips: Keep Soup Fresh Longer
Store the soup in an airtight container in the refrigerator for up to five days.
To maintain the kale’s color and texture, add it fresh when reheating if storing the soup for several days.
This soup also freezes well for up to three months.
When freezing, portion it into single-serving containers for easy meal prep.
Thaw overnight in the refrigerator and reheat gently on the stovetop to preserve the creamy consistency and fresh lemon flavor.
Frequently Asked Questions
1. Can I use other greens instead of kale?
Yes! Spinach, Swiss chard, or collard greens are excellent substitutes. Add them slightly later in the cooking process to avoid overcooking and preserve their color and nutrients.
2. How can I make this soup completely vegan?
Simply use vegetable broth and skip the Parmesan cheese. Nutritionally, it remains high in fiber and plant-based protein while retaining the bright lemon flavor.
3. Can I make this soup ahead of time?
Absolutely. You can prepare the soup a day in advance and refrigerate it. Reheat gently on the stovetop, adding a little water or broth if it has thickened, and stir in fresh lemon juice just before serving.
4. Is it possible to make this soup creamier without dairy?
Yes. Blending a portion of the beans before cooking creates a natural creaminess. You can also use a potato masher to achieve a slightly chunky texture while keeping it smooth and hearty.
5. Can I adjust the seasoning for more flavor?
Definitely. Feel free to experiment with herbs, spices, or a pinch of red pepper flakes for heat. Taste as you go, balancing salt, lemon, and herbs to suit your preference.
Adding fresh parsley or a drizzle of olive oil at the end also enhances flavor and aroma.
