Okay, so this kale soup wasn’t planned. At all. I had a ton of kale wilting in my fridge and some leftover white beans, and I was way too tired to go to the grocery store. Desperate times, right?

I figured I could throw something together, and honestly, I was shocked at how good it turned out. It went from “emergency dinner” to “weekly staple” real quick. It’s so simple, but it just works.

Seriously, this soup is perfect for a lazy weeknight meal. It’s healthy, filling, and it takes like 30 minutes to make. Plus, it’s pretty flexible – you can easily adjust the ingredients based on what you have on hand. Winning!

What You’ll Need
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon dried thyme
- Freshly ground black pepper
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoons fresh lemon juice
- Homemade croutons, for serving (or honestly, store-bought work fine)
- Fresh parsley, for garnish (I usually skip this)

Steps

- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened.
- Add the beans and broth. Simmer for 20 minutes. This is a good time to catch up on that show you’re binge-watching.
- Transfer half the soup to a blender and blend until smooth. Be careful, hot soup can splash! Stir the puree back into the pot.
- Add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency.
- Season to taste (I usually add another ¼ teaspoon salt at this point). Serve with a drizzle of olive oil, croutons, and fresh parsley (if you’re feeling fancy).

Substitutions That Actually Work
- Cannellini beans or chickpeas work great instead of white beans.
- You can sub chicken broth for veggie broth, but it won’t be vegetarian, obviously.
- If you’re out of fresh rosemary, dried rosemary works in a pinch (use about 1/3 the amount).
- Spinach or chard can be used instead of kale.
Making It Diabetes-Friendly
- Watch the portion size of croutons, as they can add extra carbs.
- Use low-sodium vegetable broth to control sodium intake.
Tips & Storage
- This soup tastes even better the next day, so make a big batch!
- Store leftovers in the fridge for up to 4 days. It freezes well too!
- I sometimes add a pinch of red pepper flakes for a little kick.
- A dollop of plain Greek yogurt is a great topping too!