Kale and White Bean Soup

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Kale and white bean soup is a hearty, healthy, and flavorful dish that’s perfect for a chilly day.

Kale and Bean Soup
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Kale and Bean Soup

Servings

4

servings
Total time

50

minutes

Ingredients

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 4-5 cups vegetable broth

  • 1 cup cannellini beans, soaked and boiled

  • 1 cup diced tomatoes

  • 1 bunch kale, stems removed and leaves chopped

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • Salt and pepper to taste

  • Optional: lemon juice, red pepper flakes, parmesan cheese (for topping)

Directions

  • Heat the olive oil in a large pot over medium heat and add the bay leaf, onion, celery, and garlic. Cook until the vegetables start to soften, 5-7 minutes.
  • Add the carrots, oregano, thyme, salt, and pepper and cook with the onion mixture until well blended, 2-3 minutes.
  • Add the kale, half of the beans, tomatoes and simmer until the kale is tender, about 15 minutes.
  • Stir in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
  • Add bean paste stir well.
  • Remove the bay leaf.
  • If you like, add a squeeze of lemon juice for brightness.
  • Serve hot, garnished with red pepper flakes, or parmesan cheese, if desired.

Notes

  • Other Vegetables: Feel free to add other vegetables like potatoes, sweet potatoes, zucchini, or spinach.
  • Spice: Add a pinch of red pepper flakes for a spicy kick.
  • White Beans: Other white beans like great northern beans, or navy beans work well.  
  • Make it Heartier: For a thicker soup, add more beans, or potatoes.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well.
 

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