Kale and White Bean Soup

This American-style soup builds a flavorful vegetable base with onion, celery, carrot, and garlic, then simmers white beans and lentils with thyme until the broth is savory and the legumes are tender. A portion of the beans is mashed to thicken the soup without cream, and kale and lemon at the end keep the finish fresh. Serve it as a main course with optional parmesan on top.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 10 ml olive oil divided
• 150 g yellow onion small dice
• 100 g celery small dice
• 120 g carrot small dice
• 3 g fine salt divided
• 12 g garlic minced
• 2 g dried thyme
• 0.5 g red pepper flakes
• 600 ml vegetable broth low-sodium
• 120 g brown or green lentils dry, rinsed
• 500 g cannellini beans canned, drained and rinsed; divided
• 1 count bay leaf
• 1 g black pepper freshly ground; divided
• 300 g cannellini beans canned, drained and rinsed; divided
• 200 g kale stems removed, chopped
• 600 ml vegetable broth low-sodium
• 3 g fine salt divided
• 15 ml lemon juice freshly squeezed
• 5 ml olive oil divided
• 1 g black pepper freshly ground; divided
• 20 g parmesan cheese finely grated, for serving

Instructions

1. Set a 6-liter pot over medium heat. Add 10 ml olive oil, then add the onion, celery, and carrot with 3 g salt. Cook, stirring often, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. The onion is translucent and the vegetables are softened but not browned.
2. Add the garlic, thyme, and the optional red pepper flakes. Cook for 30 seconds, just until fragrant. The garlic smells aromatic but has not browned.
3. Add 600 ml vegetable broth, all 120 g lentils, 500 g of the beans, the bay leaf, and 1 g black pepper. Bring to a simmer, then cook uncovered for 15 minutes, stirring occasionally, until the lentils are almost tender. The lentils are nearly tender and the soup has started to thicken.
4. Remove the bay leaf. Mash about one quarter of the beans directly in the pot to thicken the broth, then add the remaining 300 g beans, the kale, the remaining 600 ml vegetable broth, and 3 g salt. Simmer until the lentils are tender and the kale is deep green and wilted, 6 to 8 minutes. The lentils are tender, the kale is wilted but still green, and the broth has a lightly creamy body.
5. Stir in the lemon juice, the remaining 5 ml olive oil, and the remaining 1 g black pepper. Taste and adjust with a little more salt only if needed, then ladle into bowls. Top with the parmesan if using. The soup tastes balanced and bright, with tender kale, soft lentils, and beans throughout.