Description
Hearty kale white bean soup brings warmth from Mediterranean kitchens, blending rustic ingredients with comforting flavors. Nourishing greens and creamy beans create a simple yet satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces/425 grams) can cannellini beans or great northern beans, drained and rinsed
- 1 small bunch kale, stems removed and leaves chopped
- 4 cups (946 milliliters) vegetable broth (or chicken broth)
- 2 cups (473 milliliters) water
Vegetables and Aromatics:
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon (15 milliliters) olive oil
Seasonings and Optional Add-Ins:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Juice of ½ lemon
- Salt and black pepper, to taste
- ½ cup (85 grams) small pasta or cooked rice (optional)
- Fresh parsley or grated Parmesan for serving (optional)
Instructions
- Create a flavor base by sautéing diced onions, carrots, and celery in olive oil over medium heat until vegetables become translucent and aromatic, approximately 5-7 minutes.
- Enhance the vegetable mixture with minced garlic, fragrant thyme, oregano, and optional red pepper flakes, allowing the herbs to release their essential oils for about 60 seconds.
- Pour white beans, vegetable broth, and water into the pot, increasing heat to generate a robust boil before reducing to a gentle simmer.
- Allow the liquid and beans to meld together, cooking for approximately 15 minutes to develop deep, rich flavors and slightly soften the beans.
- Incorporate chopped kale into the simmering soup, submerging the leafy greens and continuing to cook until they become tender and vibrant green, typically 5-8 minutes.
- Brighten the soup’s profile by stirring in fresh lemon juice, which adds a subtle citrus note and balances the earthy bean and kale flavors.
- Season the soup with salt and freshly ground black pepper, tasting and adjusting seasoning to personal preference.
- Serve the soup piping hot, optionally garnishing with chopped fresh parsley or a sprinkle of grated Parmesan cheese for added depth and visual appeal.
Notes
- Swap kale for spinach or Swiss chard if you prefer milder leafy greens with similar nutrient profiles.
- Use low-sodium broth to control salt content, perfect for heart-healthy diets.
- Add smoked paprika or crispy bacon bits for extra depth and complexity in flavor without overwhelming the dish.
- Blend a portion of the soup for creamier texture while maintaining chunky vegetable pieces for interesting mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 365
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg