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    Home » About Me

    Kale and White Bean Soup

    Published Oct 1, 2018 This post may contain affiliate links

    Jump to Recipe Print Recipe

    We're definitely into soup season now!! This is one our go-to for our meatless menu, especially on days where we're looking for a detox from our weekend indulgences or just need to throw dinner on the table quickly! And pretty healthy too, with all kale, white beans, and any other veggies you'd like it add! Just a simple Kale and White Bean Soup!

    Its great because its very simple to make! And I've found that soups have become a really easy way to get my toddler to eat some veggies! He might pick out a few of the veggies that he has issues with (for whatever reason he may come up with at the time) but at the end of the meal, he will have downed a few bowls of this delicious veggie filled soup!

     

    It's filled with veggies that we usually have on hand plus some pantry items like stock and canned beans. I like to add onions, garlic, carrots, celery and potatoes for additional flavor. We can prepare this meal without needing to plan ahead. But that does not mean its lacking in the flavor department! Let this soup simmer away and the flavors of the veggies will blow you away!

    Finish this super hearty vegetarian kale and white bean soup off with a squeeze of fresh lemon juice to really bring out the flavors. Enjoy!!

    📖 Recipe

    Kale and White Bean Soup

    Incredibly hearty, vegetarian soup! Bursting with flavor and filled with healthy veggies. Easy, quick, and healthy!
    No ratings yet
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1 Tbsp. olive oil
    • 1 onion diced
    • 4 cloves garlic minced
    • 2 stalks of celery diced
    • 1 carrot diced
    • 1 potato finely diced
    • 1 14 oz can of white cannellini beans drained and rinsed
    • 1 bunch kale leaves washed and roughly chopped
    • 1 32 oz carton of veggie stock
    • 3 cups water
    • 1 bay leaf
    • Juice of ½ - 1 lemon
    • Salt and pepper to taste

    Instructions
     

    • Heat olive oil on medium heat in a large pot. Add diced onions to oil to soften. Cook about 2 minutes.
    • Add in the garlic and cook about 1 minute.
    • Add in the celery and carrots. Cook for another minute.
    • Add in the potato, beans, kale, veggie stock and water. Stir to combine. Add in the bay leaf and let simmer for about 40 minutes.
    • The liquid should have reduced slightly. Taste and add in the salt, pepper and lemon juice.
    • Allow to cool before serving!
    Love this recipe?Mention @sweetsimplemasala or tag #sweetsimplemasala!

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    Comments

    1. Laura

      October 01, 2018 at 12:50 pm

      I love soup season! Any soup, anytime is perfect for me! And this soups looks so delicious and nutritious I can’t wait to eat it! Thanks for the recipe!

      Reply
      • jill.patel

        October 02, 2018 at 10:36 am

        I couldn't agree with you more, soup season is the best!! Its so comforting!

        Reply

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    Hi, I'm Jill

    I love to create recipes that mix together the Indian flavors I grew up eating, American comfort food classics and modern preparations to make meals easily but still full of flavor and spice! More

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