Lemony White Bean Soup
This lemony white bean soup is bright and flavorful, with fresh vegetables and hearty white beans in a light & herby lemon broth. A perfect fall or winter lunch or dinner to meal prep. Serve with a side of crusty bread and a warm arugula salad for the perfect simple meal.
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 sweet onion diced
- 4 carrots diced
- 2 stalks celery chopped
- 2 14-ounce cans white beans drained and rinsed
- 6 cups Vegetable Stock
- 1/2 teaspoon thyme
- 1/2 teaspoon Sea Salt
- 2 cups fresh kale chopped
- 2 lemons juiced
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
- Add the white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes. Stir in the kale and lemon juice, and cook for an additional 5 minutes.
- Remove from heat and taste, adding more salt if needed.
- For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
- Serve with a thick slice of crusty bread, and enjoy!
Nutrition
Calories: 206kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 1487mgPotassium: 331mgFiber: 3gSugar: 6gVitamin A: 9715IUVitamin C: 51mgCalcium: 66mgIron: 1mg
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