Summer Squash Soup with White Beans and Kale

Summer Squash Soup with White Beans and Kale
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This sunny soup is earthy, light, and bright with lots of satisfying textures in a deliciously simple broth. Totally oil-free, this dish highlights the flavors of fresh summer produce and hearty cannellini beans—making it the perfect clean-out-the-pantry recipe. Not a fan of kale? Feel free to substitute spinach, Swiss chard, collard greens, or any other leafy greens you enjoy.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Servings 6 cups


  • 1 cup finely chopped leek (white part only)
  • 3 cloves garlic minced
  • 2 tsp dried Italian seasoning
  • 6 medium yellow summer squash halved lengthwise and sliced ¼-inch thick (6 cups)
  • 2 15 oz. cans cannellini beans rinsed and drained (3 cups)
  • ½ bunch of kale stemmed and cut into ½-inch strips (2 cups)
  • 2 tbsp lemon juice
  • ¼ tsp sea salt
  • Freshly ground black pepper, to taste


  • Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
  • Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.
Keyword gluten free
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