Kale and White Bean Soup

Prep: 15 minutes Cook: 30 minutes


By Heather McDougall


  • 1 small white onion, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2-8 ounce cans cannellini beans, rinsed and drained
  • 2 cups chopped lacinato kale
  • squeeze of lemon
  • salt and pepper to taste


Saute onion and garlic in 1 tablespoon broth for 5 minutes over medium heat until soft or translucent. Add remaining broth and cannellini beans and simmer for 30 minutes over low heat. Add kale during the last 5 minutes of cooking. Salt and pepper to taste. Squeeze lemon over the top just before serving.