Very Veggie Kale and White Bean Soup
"Very Veggie" is right! This Very Veggie Kale and White Bean Soup is chock-full of fresh vegetables and herbs. For this homemade vegetable soup recipe, the kale is added at the end so that it gets warm but not wilty. This vegetarian soup is still hearty enough for a meal and the cannellini beans even pack a little bit of protein.
With fresh zucchini and squash, this homemade vegetable soup recipe is perfect for spring and summer with those in-season vegetables. Serve this flavorful soup with some fresh baked bread for a delicious and complete meal. Light and full of flavor, this Very Veggie Kale and White Bean Soup is perfect for chilly spring nights.
- 3 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 shallots, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 cans cannellini beans, drained and rinsed
- 4 cups vegetable broth, low sodium preferred
- 3 fresh sprigs of thyme
- 1 bay leaf
- 1 cup baby bella mushrooms
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 pound kale leaves, stripped of ribs and stems
- juice of half of a lemon
- 3 tablespoons fresh Italian parsley, chopped
Heat olive oil over medium heat in a large soup pot. Add carrots, celery, shallots, and garlic. Cook until softened.
Add white wine and simmer until liquid is reduced.
Add beans, broth, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Add mushrooms, zucchini, and squash. Simmer for 5 minutes.
Add kale and lemon juice. Stir in fresh parsley and serve immediately.
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