Kale Soup Recipe

This vibrant Kale Soup is a comforting bowl of nourishment, packed with earthy flavors and hearty textures. Tender kale, simmered to perfection, mingles with savory broth and aromatic spices for a dish that’s as wholesome as it is delicious. In just 50 minutes, you’ll have a meal that warms you from the inside out, perfect for busy weeknights or cozy weekends.

The rich, velvety broth is balanced by the slight crunch of kale, while hints of garlic and herbs add depth to every spoonful. It’s a nutrient-packed delight that’s both satisfying and light, making it a go-to for anyone craving comfort without compromise. Simple to prepare yet full of flavor, this soup is a true crowd-pleaser.

Fresh & Flavorful Kale Soup Ingredients

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon dried thyme
• Freshly ground black pepper, to taste
• 4½ cups cooked white beans, drained and rinsed (canned or homemade)
• 4 cups vegetable broth (low-sodium preferred)
• 6 cups chopped kale leaves (stems removed)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• Homemade croutons, for serving (optional)
• Fresh parsley, for garnish

Step-by-Step Kale Soup Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, until the vegetables are softened.
3. Add the beans and broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Transfer half the soup to a blender and blend until smooth. (Use caution with hot liquids.)
5. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes.
6. Adjust the consistency: If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired thickness.
7. Season to taste: Add more salt if needed (I usually add another ¼ teaspoon).
8. Serve: Ladle the soup into bowls, drizzle with olive oil, and top with croutons and fresh parsley. Enjoy!

Perfect Pairings: Serving Suggestions

This hearty kale soup shines when paired with warm, crusty bread or a side of garlic toast for dipping. For a complete meal, serve it alongside a fresh green salad with a tangy vinaigrette. Don’t forget the garnishes! A drizzle of olive oil, a sprinkle of fresh parsley, and a handful of homemade croutons add texture and flavor.

Make It Your Own: Recipe Variations

Feel free to customize this soup to suit your taste! Swap white beans for chickpeas or lentils for a different twist. Add diced potatoes or sweet potatoes for extra heartiness. If you’re not a fan of kale, spinach or Swiss chard work beautifully. For a creamier version, stir in a splash of coconut milk or heavy cream before serving.

Save Time: Prep-Ahead Tips

To streamline your cooking, chop the onion, carrot, celery, and garlic the night before and store them in an airtight container in the fridge. You can also cook the beans in advance or use canned beans for convenience. Pre-washed and chopped kale saves even more time—just toss it in when ready!

Keep It Fresh: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so add a splash of broth or water when reheating to restore the desired consistency. It also freezes well for up to 3 months—just thaw overnight in the fridge and reheat on the stovetop.

Kitchen Essentials: Equipment Guidance

A large pot or Dutch oven is key for this recipe, ensuring even cooking and plenty of space for all the ingredients. A high-speed blender or immersion blender works perfectly for pureeing half the soup. If you don’t have either, mashing the soup with a potato masher will give you a chunkier texture.

Kale Soup

Amy

This vibrant Kale Soup is a comforting bowl of nourishment, packed with earthy flavors and hearty textures. In just 50 minutes, you’ll have a meal that warms you from the inside out, perfect for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4

Ingredients

  

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• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon dried thyme
• Freshly ground black pepper
• 4½ cups cooked white beans, drained and rinsed
• 4 cups vegetable broth
• 6 cups chopped kale leaves
• 2 tablespoons fresh lemon juice
• Homemade croutons, for serving
• Fresh parsley, for garnish

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened.
• Add the beans and broth. Simmer for 20 minutes.
• Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes.
• If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.

Keyword comfort food, healthy, kale, soup, vegetarian

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