Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrot, celery and garlic and saute for 5-7 minutes or until softened.
Add the diced tomatoes, broth, sprig of thyme, bay leaf and beans and stir to combine. Bring to a boil then reduce heat and simmer for 20 minutes. Stir in the kale during the last 5 minutes.
Remove from heat and remove the bay leaf and thyme sprig, then stir in the lemon juice. Adjust the seasoning as needed and enjoy!
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
White bean kale soup is completely customizable with whatever vegetables, greens or beans that you have on hand.