This is a simple yet hearty dish that’s sure to warm you up and provide essential nutrients. Kale and white bean soup can be enjoyed as a standalone meal or complemented with whole-wheat bread for dunking.

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes (optional)
• 6 cups of vegetable broth
• 2 (15 oz) cans of cannellini beans, drained and rinsed
• 1 bunch of kale, stems removed and leaves chopped
• 1 (14.5 oz) can of diced tomatoes, undrained
• Salt and pepper to taste
• Juice of 1 lemon
• Parmesan cheese for garnish (optional)

Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic, thyme, oregano, and red pepper flakes, cooking for another minute until fragrant.
2. Add Broth and Beans: Pour in the vegetable broth and bring to a simmer. Add the cannellini beans and stir to combine.
3. Incorporate the Kale: Add the chopped kale to the pot. Allow it to wilt into the soup, about 3-5 minutes.
4. Simmer with Tomatoes: Stir in the can of diced tomatoes. Let the soup simmer for about 15 minutes to allow the flavors to meld together.
5. Season and Serve: Season with salt and pepper to taste. Stir in the lemon juice just before serving for a fresh, bright flavor. If desired, garnish with Parmesan cheese.