Restorative Greens + Beans Soup

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Serves 8 bowls

This recipe can easily be double, tripled and even quadrupled. And can be frozen for future meals. 


  • 1/4 cup olive oil
  • 1 onion, diced small
  • 1 large shallot, minced
  • 5 garlic cloves, minced
  • 3 celery stalks, diced small
  • 1/4 cup lemon juice
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 10 cups vegetable broth or water {see notes}
  • 4 cups cooked white beans {see notes}
  • 6 packed cups kale {see notes}


  1. In a large stock pot heat the olive oil over low and sweat the onions for 5 minutes. Then add in the shallot and garlic and sweat for 5 minutes longer. Then turn up the heat to low-medium and add in the celery and cook for another 5 minutes. Pour in the lemon juice, stir and scrape the browned bits from the bottom of the pot into the mixture.
  2. Next add in the salt, pepper, bay leaves, thyme, basil and broth. Turn the heat up to medium and bring to a gentle boil. Then turn the heat down and simmer for 15 minutes.
  3. Lastly add in the cooked beans and kale and simmer until the kale is bright green and tender, about 3 - 5 minutes.
  4. Serve hot with a twist of pepper. And if you'd like, parmesan cheese on top is a great way to finish this dish off.

Recipe Notes

You can use water in place of broth, or a combination of water and broth. Adjust the salt levels accordingly. You can use any greens in place of the kale, like spinach, collards, chard, baby kale, etc. And if you don't have great northern beans, you can sub in navy, cannellini, chick pea, etc. 

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