Some of the most satisfying meals to make are the ones you can throw together with things from your pantry. When groceries are low, we’re about to pull out the back-up ramen noodle packet for dinner – BUT THEN – we remember this lemony kale and white bean soup recipe and have an absolute pro chef moment. It’s giving my-life-is-together.
The lemony kale and white bean soup can be whipped up with things that you might already have on hand (like lemon, beans, onion, dried herbs). Usually the only thing we have to remember to buy is the kale. Because of its super easy ingredients and the fact that this meal comes together in under 30 minutes, it’s great to get this soup on the heavy rotation of weeknight dinners or go-to running-low-on-groceries meals. There’s nothing better than feeling like you’re making something out of nothing.
When you’re cooking, feel free to be versatile and use what you have on hand. We’ve made this with lots of substitutions and additions. Don’t have white beans? Sub chickpeas. Have carrots or celery on hand? Throw it in. You can also use shallots or leeks in place of the white onion, or spinach in place of the kale. Serve the soup as-is, with a warm crusty bread, or alongside a salad or a pasta.
Let us know how this recipe turns out and if you find any flexible adaptations!
Easiest Lemony Kale and White Bean Soup
Ingredients
- 3 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 15-oz can white beans
- 6 cups vegetable broth
- 1 parmesan rind (optional if on hand, omit for vegan)
- 1 tbsp red wine or balsamic vinegar
- 5 oz chopped kale
- juice of 1/2 to 1 lemon to taste
