There’s a reason soup like this always finds its way back into my kitchen during spring in Northern Michigan. The weather can’t quite decide what it’s doing yet, the garden is slowly waking up, and hearty greens are finally ready to harvest again.

This is the kind of recipe I make in May when kale is thriving, the evenings are still chilly, and I want something nourishing that uses what’s actually growing right now. A some soaked beans (sub canned beans if you need them ready-to-use), broth, garlic, carrots, and fresh garden greens turn into a cozy dinner that tastes like it simmered all day.

It’s simple, flexible, and honestly even better the next day with a thick slice of sourdough slathered with butter (the latter is non-negotiable).

Ingredients

• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 1 bunch hearty greens, chopped (about 4 cups — I’m using kale from the garden)
• Juice of ½ lemon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 2 cans white beans (or 1½ cups cooked), drained and rinsed
• 6 cups broth
• 1 parmesan rind (optional but amazing)
• Fresh parmesan for serving
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• Pinch red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and garlic and sauté until softened, about 5–7 minutes.
2. Stir in salt, pepper, Italian seasoning, and red pepper flakes.
3. Add beans, broth, and parmesan rind. Simmer for 15 minutes.
4. Stir in greens and cook until wilted and tender.
5. Finish with lemon juice and fresh parsley.
6. Serve warm with lots of parmesan and crusty bread.

Notes

• This soup works well with kale, swiss chard, spinach, or collards depending on what’s growing in your garden.
• If you want it creamier, mash some of the beans before serving or use an immersion blender briefly before adding the greens.
• The parmesan rind adds so much depth with the herby & lemony notes in this soup— highly recommend if you have one tucked in the fridge.

Serve With

• Crusty sourdough & butter
• Grilled cheese
• Simple green salad