Description
A cozy, nourishing soup made with creamy white beans, hearty kale, and baby spinach, all simmered in a savory broth and finished with bright lemon and Parmesan. It’s simple, filling, and ready in under 30 minutes.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 cups vegetable broth
2 15-ounce cans cannellini beans, drained and rinsed
2 cups chopped kale, ribs removed
2 cups fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1/2 cup grated Parmesan cheese, plus more for serving
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Stir in garlic and red pepper flakes and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a gentle simmer. Add white beans, salt, and pepper. Simmer for 10 minutes.
4. Stir in chopped kale and cook for 5 minutes until wilted.
5. Add spinach and cook until wilted, about 1–2 minutes.
6. Remove from heat and stir in lemon juice and Parmesan. Adjust seasoning to taste.
Notes
To make it vegan, use nutritional yeast or a vegan Parmesan alternative.
Add cooked quinoa or farro for extra texture and nutrition.
A drizzle of olive oil or chili crisp on top elevates the flavor beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 3g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 10mg
Keywords: white bean soup, kale soup, healthy vegetarian soup