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White Bean Kale Soup Recipe

White Bean Kale Soup Recipe
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★★★★★

5.1 from 29 reviews

White Bean Kale Soup is a hearty and nutritious plant-based meal combining creamy white beans, fresh kale, and aromatic herbs in a flavorful vegetable broth. Rooted in Mediterranean and Italian cuisine, this soup offers a comforting, fiber-rich, and protein-packed dish perfect for lunch, dinner, or meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups fresh kale, stems removed and chopped
  • Fresh parsley for garnish (optional)

Herbs and Spices

  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and pepper to taste

Liquids and Beans

  • 1 tablespoon olive oil
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) great northern beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the base: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent, providing a sweet and aromatic foundation for the soup.
  2. Cook aromatics: Stir in minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables start to soften, enhancing the soup’s depth of flavor.
  3. Add herbs and spices: Sprinkle in dried thyme, dried oregano, and red pepper flakes (if using), stirring to evenly coat the vegetables. Cook for 1 minute to toast the herbs and release their fragrance.
  4. Add liquids and simmer: Pour in vegetable broth and water, then add the bay leaf. Bring the mixture to a boil to combine all flavors.
  5. Cook beans: Add the drained cannellini and great northern beans to the pot. Reduce heat to a simmer, cover, and let cook for 15-20 minutes to allow flavors to meld.
  6. Add kale: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender, adding vibrant color and nutrition.
  7. Finish and season: Remove the pot from heat, discard the bay leaf, and stir in lemon juice. Season with salt and pepper to taste for a balanced, bright finish.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm for a comforting meal.

Notes

  • For a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
  • Substitute kale with other hearty greens like Swiss chard or spinach if preferred.
  • This soup can be made ahead and tastes even better the next day as flavors develop.
  • For added protein, consider topping with a sprinkle of grated Parmesan or a dollop of Greek yogurt (note this affects the vegan classification).
  • Use low-sodium vegetable broth to control the salt content and adjust seasoning accordingly.

Nutrition

Keywords: white bean kale soup, vegan soup, healthy soup, Mediterranean soup, plant-based meal, fiber-rich, creamy bean soup

Find it online: https://mixitwitjoe.com/white-bean-kale-soup-recipe/