The Low Carb Jumpstart

Summer Squash Soup with White Beans and Kale

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.


15 mins


14 mins


  • 1 cup
    finely chopped leek
     (white part only)
  • 3 cloves
  • 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


  1. 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.

  2. 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.