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.
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!