Easy Kale and White Bean Soup Recipe | Healthy Comfort Food

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and onion is translucent.

3. 3

   Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. 4

   Add dried thyme, oregano, salt, black pepper, and red pepper flakes if using. Stir to coat the vegetables with spices.

5. 5

   Pour in vegetable broth and diced tomatoes with their juice. Stir well.

6. 6

   Add the bay leaf and bring the soup to a boil over high heat.

7. 7

   Once boiling, reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.

8. 8

   Add the white beans and chopped kale to the pot. Stir to combine.

9. 9

   Simmer for another 10-15 minutes until the kale is tender and wilted.

10. 10

    Remove the bay leaf and discard.

11. 11

    Stir in fresh lemon juice for brightness.

12. 12

    Taste and adjust seasoning with more salt and pepper if needed.

13. 13

    Ladle into bowls and garnish with fresh chopped parsley.

14. 14

    Serve hot with crusty bread or crackers. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.