White Bean and Kale Soup Recipe

The useful part

1
Warm the olive oil in a large pot. Cook the onion and carrots for 6 minutes, then add the garlic and Italian seasoning for 30 seconds.
2
Add the tomatoes, broth, beans, and salt. Simmer uncovered for 20 minutes until the carrots are tender.
3
Mash 1 cup of beans against the side of the pot to thicken the broth, then stir in the kale and cook for 3 minutes.
4
Finish with lemon juice, cool in shallow containers, and refrigerate or freeze in portions.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

great northern beans or chickpeas

chard or spinach, adding spinach at the very end

Make the next meal easier

Add cooked pasta or a slice of toast to extra soup when you want a more substantial lunch.

Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.

Thaw overnight if frozen, then reheat gently in a saucepan or microwave, stirring until hot throughout.

For cooling, storing, and reheating details, use the USDA references below.