This tasty White Bean and Kale Soup is warm and hearty, perfect for chilly days! With creamy white beans and fresh kale, it’s nutritious and satisfying in just one bowl.
I love how easy this soup is to make—just toss everything in a pot and let it simmer. Plus, it fills you up without weighing you down. What’s not to love? 🌱🍲
Key Ingredients & Substitutions
Olive Oil: Olive oil adds richness and flavor. For a different taste, you can use avocado oil or vegetable oil. I find that olive oil gives the best flavor here!
Onion: A medium onion provides a great base flavor. If you prefer a sweeter taste, use a yellow or even a sweet onion like Vidalia. If you have a sore throat, shallots work well too.
Garlic: Fresh garlic is key for depth of flavor. If you don’t have fresh, you can use about 1/2 teaspoon of garlic powder instead, but fresh is always better for this recipe!
Kale: Kale is hearty and holds up well in soups. If you can’t find kale, try Swiss chard or spinach. Just know spinach wilts faster, so add it later in the cooking process.
White Beans: Cannellini or great northern beans are standard. If you’re looking for a lower-carb option, lentils could work, though they change the texture.
Lemon Juice: This brightens the flavors. If you’re out of lemons, a splash of vinegar (like apple cider or white wine vinegar) can also do the trick.
How Do I Make Sure My Soup is Flavorful?
Developing flavor in your soup is all about layering ingredients and allowing them to cook properly. Start by cooking the onions in the olive oil until they are soft. This helps release their natural sweetness, making your soup more flavorful.
- Give the garlic a quick sauté after the onions to bring out its aroma.
- Let your broth simmer to meld the flavors, especially after adding the beans and herbs.
- Taste before serving! Adjust your seasonings with salt, pepper, and lemon juice to find the perfect balance.
By following these tips, your White Bean and Kale Soup will be full of rich, delicious flavors! Enjoy your cooking!
Delicious White Bean and Kale Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 bunch kale, stems removed and leaves roughly chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- Juice of 1 lemon (optional, to brighten the flavors)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and an additional 20 minutes to cook, totaling around 35 minutes from start to finish. It’s a quick and healthy meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it’s softened and translucent. This helps build a flavorful base for your soup!
2. Add Garlic and Carrots:
Next, toss in the minced garlic and diced carrot. Stir everything together and cook for another 3-4 minutes. The garlic should become fragrant, and the carrots will start to soften.
3. Pour in the Broth:
Now, pour in the vegetable broth and bring the mixture to a gentle simmer. This will create a delicious broth for your soup.
4. Add Beans and Seasoning:
Add the drained and rinsed white beans, dried thyme, and red pepper flakes (if you want some heat). Allow the soup to simmer for about 10 minutes so the flavors can meld together beautifully.
5. Stir in the Kale:
Once the soup has simmered, stir in the chopped kale. Continue to cook for an additional 5-7 minutes, or until the kale is wilted and tender.
6. Season to Taste:
Before serving, taste the soup and season it with salt and black pepper as needed. For a fresh kick, add the juice of 1 lemon if you like.
7. Serve and Garnish:
Ladle the hot soup into bowls and garnish with freshly chopped parsley for a pop of color and taste!
8. Enjoy!
Serve your delicious White Bean and Kale Soup hot, alongside some crusty bread or a fresh salad. It’s comforting, nutritious, and absolutely satisfying!
Enjoy this hearty soup; it’s sure to warm your soul as well as your belly!
Can I Use Different Types of Beans?
Absolutely! While cannellini or great northern beans are perfect for this recipe, you can also use chickpeas or navy beans if you prefer a different flavor or texture. Just make sure they’re drained and rinsed!
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just defrost it in the fridge overnight before reheating!
Can I Add Other Vegetables?
Definitely! This soup is versatile, so feel free to add in other vegetables like zucchini, bell peppers, or even potatoes. Just chop them into small pieces and add them when you introduce the broth.
What Can I Use Instead of Kale?
If you don’t have kale, Swiss chard or spinach make excellent substitutes. Just keep in mind that spinach wilts more quickly, so add it towards the end of the cooking process to keep its texture.
