Lemon Kale White Bean Soup

Bright flavors and fresh veggies make this lemon kale white bean soup a recipe you make on repeat. This quick and easy recipe makes bright, comforting soup in about 30 minutes.

TABLE OF CONTENTS - Jump to any section:

1. 1. Why we love this recipe
   2. Variations on this recipe
   3. How long does homemade soup last?
   4. Jump to recipe: Lemon Kale White Bean Soup

Why you'll love this lemon white bean soup

The Italian inspired flavors of this lemon kale white bean soup make it a year round favorite. The bright flavors are something we crave in the winter, and we celebrate this light, satisfying soup in the spring and summer months. 

We love it because it is a one pot recipe, with rice and beans and greens and all the bright lemon flavor you want.

This quick and easy recipe will have a deliciously bright and comforting soup in your bowl in about 30 minutes.

Variations on this recipe / Ingredient substitutions

• Thicker soup - Add potatoes or potato starch for a thicker stew like consistency. You can also purée some or all of the beans as a thickener.
• Vegetables - instead of kale, add your own favorites. We make this often with broccoli trees or fresh baby spinach leaves, added at the end when you add the kale.
• More fiber! I have also added chopped cauliflower in place of and in addition to the carrots, adding it at the same time as the carrots.
• My mom's favorite way to make this soup is to add mushrooms. 
• Additional protein options: add a crispy topper to this soup like a crouton! This crispy coconut tofu or southern fried tofu are both tasty toppers.

How long does homemade soup last?

My rule for maximum flavor and freshness is to enjoy this lemon kale soup within three days. Mix up a bit more broth to stir in as you reheat, if it needs to return to a thinner soup consistency.

Store in a glass container with a tightly fitting lid. Cool completely and refrigerate.

Did you make this lemon kale bean soup? 

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Yield: 4 servings

Lemon Kale White Bean Soup

Print

Bright flavors and fresh veggies in a soup you'll make on repeat. This quick and easy recipe makes bright, comforting soup in about 30 minutes.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons dairy free butter
• 1 tablespoon olive oil
• 1 shallot, peeled and minced
• 6 cloves garlic, peeled and minced
• 1 large carrot, peeled and diced
• 4 sprigs fresh thyme, stemmed
• 2 sprigs fresh rosemary, stemmed and chopped
• 2 sprigs fresh oregano, stemmed
• ¾ cup arborio rice
• 6 cups vegetable broth
• 1 (15-ounce) can white beans
• 2 sage leaves, chopped
• ¾ teaspoon fresh ground black pepper
• ½ teaspoon sea salt
• ½ bunch curly kale, scrubbed, stemmed, and shredded
• ½ cup unsweetened dairy free milk
• juice and zest of two lemons

Instructions

1. Heat the butter and olive oil in a Dutch oven or large soup pot over medium heat.
2. Once butter has melted, sauté the shallot and garlic until translucent and soft, about 3-4 minutes.
3. Add the carrot, thyme, rosemary, oregano, and rice to the pot.
4. Continue to sauté for 4-5 minutes, stirring occasionally, or until the rice is just starting to toast.
5. Add the vegetable broth, beans, sage, pepper, and salt.
6. Bring to a simmer and cover for 15 minutes until the rice is fluffy and the carrots are tender. 
7. Remove soup from heat.
8. Add the kale, milk, lemon juice and zest. Serve immediately.

Notes

Variations on this recipe / Ingredient substitutions

• Thicker soup - Add potatoes or potato starch for a thicker stew like consistency. You can also purée some or all of the beans as a thickener.
• Vegetables - instead of kale, add your own favorites. We make this often with broccoli trees or fresh baby spinach leaves, added at the end when you add the kale.
• More fiber! I have also added chopped cauliflower in place of and in addition to the carrots, adding it at the same time as the carrots.
• My mom's favorite way to make this soup is to add mushrooms. 
• Additional protein options: add a crispy topper to this soup like a crouton! This crispy coconut tofu or southern fried tofu are both tasty toppers.

How long does homemade soup last?

My rule for maximum flavor and freshness is to enjoy this lemon kale soup within three days. Mix up a bit more broth to stir in as you reheat, if it needs to return to a thinner soup consistency.

Store in a glass container with a tightly fitting lid. Cool completely and refrigerate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Extra Virgin Olive Oil
• 
  Dairy Free Butter
• 
  Arborio Rice
• 
  Better Than Bouillon Vegan Chicken
• 
  Organic Cannellini Beans
• 
  Dairy Free Milk

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 5gSodium: 409mgCarbohydrates: 37gFiber: 6gSugar: 2gProtein: 11g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.