Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 bunch kale, tough stems removed and leaves chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in vegetable broth. Add rinsed and drained cannellini beans and great northern beans, oregano, and thyme. Bring to a simmer.
- Stir in chopped kale. Cook until kale wilts and is tender, about 5-7 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.
Notes
- For a thicker soup, mash some of the beans against the side of the pot with a spoon.
- Add a squeeze of lemon juice at the end for brightness.
- This soup freezes well. Store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg