Name: Very Veggie Kale and White Bean Soup
Ingredients: 3 tablespoon olive oil; 1 cup chopped carrots; 1 cup chopped celery; 4 shallots, chopped; 3 clove garlic, minced; 1 cup dry white wine; 2 can cannellini beans, drained and rinsed; 4 cup 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 tablespoon fresh Italian parsley, chopped

Very Veggie Kale and White Bean Soup

By: RecipeLion.com Test Kitchen

3 Comments

Very Veggie Kale and White Bean Soup

By: RecipeLion.com Test Kitchen

"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.

Ingredients

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

For more homemade soup recipes, check out our eCookbook:38 Best Soup Recipes and Hearty Stews eCookbook

Instructions

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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Rnbowgrl

Feb 06, 2018

What a beautiful soup this is...I remember back in the day when kale was pretty much a garnish and almost never eaten, and today it's hard to resist eating it in anything and everything. This soup is so well balanced and the beans are a really nice touch. I don't think I would do anything different but maybe add some tomatoes to enhance the flavor a little...not that it needs it.

Lynn K

May 27, 2017

Yummm, I just LOVE bean soups! Winter is just about here in South Africa and the cooler weather has us all thinking more about warming, comforting meals. Just looking at the ingredients list I knew it was going to be delicious and I was not at all disappointed. We added a little shredded chicken near the end (because there was some left over) and chopped fresh chili (because we wanted to, lol!) and it was SO GOOD. A highly recommended meal!