White Bean & Lemon Kale Soup

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White Bean & Lemon Kale Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, one pan, vegan, vegetarian
Calorie: 100-200, Under 200
Fiber: 5-10g
Servings: 4
Calories: 159kcal


  • 3 cups Vegetable Broth
  • 2 Carrot (chopped)
  • 2 Leeks (white parts only, chopped fine)
  • 2 Garlic (cloves, minced)
  • 1/2 tsp Oregano
  • 1 1/2 tsps Thyme (dried)
  • 1 3/4 cups Cannellini Beans (drained, rinsed)
  • 3 cups Water
  • 4 cups Kale Leaves (stem removed, chopped)
  • 3 tbsps Lemon Juice
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Parsley (chopped)


  • In a large pot over medium heat, add a splash of the vegetable broth, then add the carrots and leeks. Cook for 6 to 8 minutes, or until cooked through. Then add the garlic, oregano and thyme and cook for 1 to 2 minutes more.
  • Add the beans, water and remaining broth and bring to a low simmer over medium heat. Then reduce to medium-low and add the kale and lemon juice. Stir and continue cooking for 3 to 4 minutes, until the kale is wilted.
  • Season with salt and pepper. Ladle into bowls and top with parsley. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving size is equal to about 2 cups.
  • Additional Toppings

    Top with chili flakes and/or shredded parmesan.


Serving: 4g | Calories: 159kcal | Carbohydrates: 32g | Protein: 7g | Fat: 1g | Cholesterol: 0mg | Sodium: 835mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7579IU | Vitamin C: 38mg | Calcium: 142mg | Iron: 3mg

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