Lemony Soup With White Beans, Kale and Pasta

Lemony Soup With White Beans, Kale and Pasta

Our month of tasty soups continues today with a Mediterranean recipe so good you’ll probably end up licking the bowl. Lemon, Parmesan cheese, garlic and onions join forces to create a delicious broth base — perfect for dunking thick slices of crusty bread. Heather of the blog Flourishing Foodie shared how to make it…

Lemony Soup with White Beans, Kale and Pasta
By Heather of Flourishing Foodie

This recipe is one of my favorites. It’s light, yet substantial, and the ingredients are usually ones that I have on hand. I love soup recipes that incorporate any kind of beans, because they are high in fiber and protein. This recipe is so easy to make — it takes less than an hour. I like to serve it with a loaf of bread and a generous serving of grated Parmesan cheese on top. This soup tastes amazing fresh off the stove, but as it sits in the fridge overnight the flavors intensify, leaving it even more delicious the next day!

Lemony Soup with White Beans, Kale and Pasta

You will need:

1 cup dry white navy beans
1/2 medium onion, chopped
4 garlic cloves, minced
2 tbsp good quality olive oil
1 small white potato, peeled and chopped into small cubes
8 cups vegetable stock
1 lemon, squeezed
1/2 cup dry Ditalini pasta (optional)
3 oz Parmesan cheese, grated
2 cups kale, chopped

For garnishing:
Olive oil
Salt and pepper
Parmesan cheese

Immerse the beans in cold water and soak overnight for at least 12 hours. Rinse and set to the side.

In a large soup pot, on low-medium heat, fry the onion and garlic in olive oil until translucent. Add the potato and continue to fry for another minute. Add the vegetable stock, juice from one lemon and beans. Simmer for 40 minutes, or until the beans are soft.

Add the pasta (which is optional) and Parmesan cheese, and continue to simmer until the pasta is al dente, approximately 10 minutes. Add the kale and simmer until it’s tender and the pasta soft. At this point, you may need to add some boiling water to the soup, as some of the stock may have evaporated (1/2 – 1 cup should be sufficient).

Serve with a drizzle of olive oil on top, season with salt, pepper and grated Parmesan cheese.

This soup can be stored in the fridge for a week, or in the freezer for 2 months. The noodles with expand over time, absorbing the broth. You may need to add some water to thin out the soup when you reheat for leftovers.

Lemony Soup with White Beans, Kale and Pasta

Lemony Soup with White Beans, Kale and Pasta

Thank you so much, Heather!

P.S. More delicious recipes, including tasty taco soup and hearty vegetarian chili.

(Recipe and photos by Heather Hands. Thanks to Stella Blackmon for helping with this series.)

  1. Gayatri says...

    This recipe sounds delicious! What do I do if I only have canned beans? Do I just put them in when the pasta goes in?

  2. I’ve been making this soup over and over since it was first published here. It’s so good. The broth is unreal. Love love love

    • Joanna Goddard says...

      so glad, angela!!!

  3. SC says...

    How many does this soup heartily serve? I want to make it for a dinner part of 4 this weekend! Thanks in advance:)

  4. Kirsten says...

    I tried this in my slow cooker. First, I did the onions/garlic/potatoes on the brown/saute setting. Then I added chicken, beans, and stock with some lemon pepper seasoning and a rind of parmesan. I put my slow cooker on high for 4 1/2 hrs. I added the pasta and kale and cooked on high for another 30 minutes. Delicious!

  5. Alison says...

    I made this the other night and it is SO good! It’s a delicious & different soup. I did add in a lot more Kale and doubled the beans so it was heartier- came out just the way I like it :)

  6. This looks perfect!

  7. Tamara says...

    I made this last night and it was fantastic. I subbed canned beans for dried, and used little star pasta which makes me smile when I see it! I put in a TON of kale. You can never have too much. AND I didn’t have parm so I just left it out–the broth is flavorful and bright even without it. I might add another squeeze of lemon to the leftovers tonight–LOVED the acidity in the broth. Thank you for this great recipe!

  8. Jenny Lou says...

    Made this last night and got rave reviews! A few modifications: I used a can and a half of great northern beans, sliced the potatoes thinner, and reduced simmer time by 10 minutes. To use what I already had, I also subbed ditalini for orecchiette and leaks for onions. Definitely a keeper.

  9. Natalie says...

    Sounds delicious! Any idea how many it serves though? ☺

  10. Jillian says...

    So excited about this. I make soup each week and tote it to work everyday!

  11. redweather says...

    Any vegans here who have thoughts to share about leaving out the parmesan? Do you think I could add nutritional yeast instead to get some of the same depth? The soup sounds and looks delicious!

    • Rachel says...

      Maybe a little Miso paste.

    • Tamara says...

      I left out the parm! It’s perfect.

    • Sofia says...

      Left out the parm and added lemon zest! Plus more beans and more kale… a winner!

  12. Ah looks so wholesome and delicious x

  13. Soups are one of the great foods of Autumn and winter for me. If there was only one meal I could have for the rest of my life, it would have to be soup, there are so many variations, so many choices and they are so healthy. I love soup with homemade wholewheat bread, or if I am in a rush with a baguette from our village bakery. I cvan’t wait to try this recipe, thank you

  14. This looks delicious, it involves so many of my favorite things! Lemon, beans and parmesan!! I literally sprinkle parmesan on top of everything…it’s really excessive! Can’t wait to try it out, I’m in such a soup mood lately!


  15. Rebecca says...

    I used to think I wouldn’t like the flavor of lemon in soups, but it turns out one of my favorites is similar to this. It is a lemon-dill-chicken noodle soup (from America’s Test Kitchen). This looks yummy, too!

  16. That looks simply delicious.
    I took the opposite approach this afternoon and enjoyed a cold, delicious health shake :)

    Check it out

  17. I save the rinds of Parmesan to add to soups. It bestows a richness to the soup that people can’t quite put a finger on. Secret ingredient!! And I HATE to waste food, so I’m glad to find a use for them.

  18. Samantha says...

    Sounds refreshing and hearty :) Love.

  19. Love all the soup recipes during lent! My favorite for Friday meals!

  20. The timing of this is perfect! I just had a bowl of soup similar to this and was thinking about how I could re-create it. I will try this, only with orzo instead of the Ditalini pasta. Thank you for the recipe!

  21. this looks so good and simple enough for me to make after work! thanks for the recipe :) ill definitely have to give it a try

  22. Mmmm I’m making lots of soup nowadays to battle the winterdays so this series is right up my alley! Thanks for posting.

    xx B

  23. Maria says...

    This recipe sounds like a keeper. I love hearty soups in that reheat well and are packed with nutrients…

    • I meant soups in winter…