White bean and kale soup is the quick and easy answer to everyone's favorite question "What's for dinner?" It's so, so flavorful, ready in thirty minutes, and loaded with protein and fiber for a filling and hearty meal that's naturally gluten free, grain free, and dairy free. Use any variety of white beans that you love - cannellini, navy, great northern, etc.
Heat a dutch oven or soup pot over medium high heat. Add the bacon and cook until the fat has rendered and the bacon is golden brown.
Add the onion, carrots, and celery and toss to coat in the bacon fat; saute, stirring occasionally, until the onions turn translucent, about 10 minutes.
Add the garlic and saute 1 minute more.
Add the white beans with their canning liquid to the pot. Pour in the broth and stir to combine. Increase the heat and bring the liquid to a simmer. Reduce heat and simmer for 10 minutes.
Add the kale, stir into the soup, and simmer until the kale is tender, 5 minutes.
Stir in the lemon juice, then taste for seasoning. Add additional salt if needed.
Ladle into bowls and serve immediately.
Video
Notes
Add the white beans with their canning liquid to give the broth body and a creamier texture.
Hold off seasoning with salt until the end - both the canned beans and the bacon are salty. Taste before serving and adjust with salt or pepper if needed.