White Bean and Kale Soup recipe is perfect for cozy nights in! It's loaded with flavor and real ingredients that are nutritious and filling! Great meal-prepping recipe!
Transfer the beans to a large bowl, sorting through the beans to remove any bad beans or pebbles, and cover with water. Allow the beans to soak overnight or for 8 huors.
Drain the beans, and set aside.
Place oil oil in a large dutch oven or soup pot and heat on medium heat.
Add the onions, carrots, and celery to the dutch oven and allow to simmer for 5 minutes.
Add oregano, thyme, sage, beans, and vegetable stock to the dutch oven and mix until combined.
Bring the soup to a boil, reduce heat to a simmer and leave the lid slightly askew on the pot. Simmer for 1.5 hours, or until the beans are tender.
Stir in the chopped kale and cook for another 5 minutes or until kale is tender.
Add the lemon juice, and season with salt and pepper, to taste.
How to use canned beans - Use (2-3) 15-ounce cans of white beans, drain and rinse them. Follow all steps as directed, but only simmer for 30 minutes.