Mediterranean White Bean & Kale Vegetable Soup

Mediterranean White Bean & Kale Vegetable Soup.

🛒 Ingredients

• 2 tbsp olive oil

• 1 medium onion (diced)

• 2 carrots (chopped)

• 2 celery stalks (chopped)

• 3 garlic cloves (minced)

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp paprika

• 1 can (14 oz / 400g) diced tomatoes

• 2 cans (15 oz each) white beans (cannellini or navy), drained & rinsed

• 4 cups vegetable broth

• 2 cups fresh kale (chopped)

• Salt & black pepper to taste

• 1 tbsp lemon juice (optional, for freshness)

For Serving:

• Toasted crusty bread

• Grated Parmesan (optional)

👩‍🍳 Instructions

1. Sauté Base:
   Heat olive oil in a large pot. Add onion, carrots, and celery. Cook 5–6 minutes until softened.

2. Add Garlic & Spices:
   Stir in garlic, oregano, thyme, and paprika. Cook 1 minute until fragrant.

3. Build the Soup:
   Add diced tomatoes, white beans, and vegetable broth. Stir well.

4. Simmer:
   Bring to a boil, then reduce heat and simmer for 15–20 minutes.

5. Add Kale:
   Stir in chopped kale and cook 5 more minutes until wilted.

6. Finish:
   Season with salt, pepper, and a splash of lemon juice.

7. Serve:
   Ladle into bowls and serve with toasted bread on the side.

❓ Q & A

Q1: Can I add protein?
Yes! Add shredded chicken, turkey sausage, or chickpeas for extra protein.

Q2: Can I make it thicker?
Blend 1 cup of the soup and stir it back in for a creamier texture.

Q3: Can I freeze it?
Absolutely. Store in freezer-safe containers for up to 3 months.

Q4: What can I substitute for kale?
Spinach, Swiss chard, or even cabbage works well.

Q5: How long does it last in the fridge?
Up to 4 days in an airtight container..