Lemony White Bean and Kale Soup
Trader Joe'sLemony White Bean and Kale Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
For the Soup
- 6 cups vegetable broth
- 2 cans cannellini beans, 15-ounce, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1 bay leaf
- 5 ounces fresh kale, stems removed, roughly chopped
- 1 lemon, juiced (about 2 tablespoons)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Pour in the vegetable broth, then add the rinsed and drained cannellini beans and the bay leaf. Bring the soup to a gentle simmer.
⏱️ 5 min
- 4
Once simmering, reduce the heat to low, cover the pot, and let the soup cook for 15 minutes to allow the flavors to deepen and meld.
⏱️ 15 min
- 5
Stir in the roughly chopped kale. Continue to cook for another 3 to 5 minutes, or until the kale is tender but still retains its vibrant green color.
⏱️ 5 min - 6
Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and season generously with kosher salt and freshly ground black pepper as needed.
⏱️ 2 min
- 7
Ladle the hot soup into individual bowls. Garnish each serving with fresh chopped parsley and grated Parmesan cheese, if desired. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sLemony White Bean and Kale Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
For the Soup
- 6 cups vegetable broth
- 2 cans cannellini beans, 15-ounce, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1 bay leaf
- 5 ounces fresh kale, stems removed, roughly chopped
- 1 lemon, juiced (about 2 tablespoons)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the vegetable broth, then add the rinsed and drained cannellini beans and the bay leaf. Bring the soup to a gentle simmer.
⏱️ 5 min - 4
Once simmering, reduce the heat to low, cover the pot, and let the soup cook for 15 minutes to allow the flavors to deepen and meld.
⏱️ 15 min - 5
Stir in the roughly chopped kale. Continue to cook for another 3 to 5 minutes, or until the kale is tender but still retains its vibrant green color.
⏱️ 5 min - 6
Remove and discard the bay leaf. Stir in the fresh lemon juice. Taste the soup and season generously with kosher salt and freshly ground black pepper as needed.
⏱️ 2 min - 7
Ladle the hot soup into individual bowls. Garnish each serving with fresh chopped parsley and grated Parmesan cheese, if desired. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
⏱️ 1 min