I made this hearty soup for my hubby, because beans are a big part of his whole food plant based diet. He loves beans … me not so much. I used dried Lima beans that I soaked overnight. It’s a rustic soup with buttery beans and a rich tomato broth that’s packed with vegetables and herbs.

Note: cooking time may vary depending on size/type of beans. 

Print Pin

White Bean Kale Soup

Course Soup

Ingredients

• 3 tbsp olive oil
• 1 medium onion diced
• 2 garlic cloves finely chopped
• 1 cup carrots chopped
• ½ cup celery chopped
• 1 medium zucchini diced
• 4 cups Lima beans drained
• 3 cups low-sodium vegetable stock
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 bay leaf
• ½ cup parsley chopped
• 1 tsp dried oregano
• 2 tbsp fresh dill chopped
• 1 tsp aleppo pepper
• 4 cups kale roughly chopped
• Salt and pepper

Instructions

• Heat olive oil in a large pot over medium-high heat.
• Add the onion and garlic and sauté until glassy.
• Add carrots, celery and zucchini and cook for a few minutes.
• Add beans, vegetable stock and tomatoes, tomato paste and herbs.
• Stir well and bring to a boil. Reduce to a simmer and cook simmer for 45 minutes.
• Stir in the kale, cover and cook for 15 minutes.
• Season with salt and pepper.