30-Minute White Bean Soup Recipe

Rinse the dried white beans under cold water and soak them overnight in a large bowl of water.

Drain and rinse the beans, then place them in a large pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.

In a separate pan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Add the sautéed vegetables to the pot with the beans. Stir in the bay leaf, thyme, salt, and black pepper.

Continue to simmer the soup for an additional 30 minutes to allow the flavors to meld together.

If using, add the chopped kale and cook for another 5 minutes until wilted.

Remove the bay leaf before serving. Adjust seasoning with more salt and pepper if needed.

For a creamier texture, you can blend a portion of the soup and then stir it back in.

Serve hot, drizzled with lemon juice if desired.

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