This cozy White Bean and Kale Soup is packed with nutritious goodness! Creamy white beans blend perfectly with vibrant kale and fresh herbs for a warm, tasty bowl of comfort.
It’s like a big hug in a mug! I love how simple it is to whip up—just toss everything in a pot and let it simmer. Great for chilly nights or when I need a quick healthy meal!
Key Ingredients & Substitutions
Olive Oil: I love using extra virgin olive oil for its flavor, but you can substitute with avocado oil or any light cooking oil if you prefer.
Onion: A yellow onion works great here. If you need a substitute, shallots can add a nice mild flavor as well.
Garlic: Fresh garlic is a must for flavor. If you have garlic powder, you can use 1/2 teaspoon instead, but fresh is always best!
White Beans: Cannellini beans are my favorite for their creaminess. You can use navy beans or great northern beans as alternatives.
Kale: Lacinato kale is hearty and tasty, but Swiss chard or spinach can also work well if that’s what you have on hand.
Lemon Juice: Fresh lemon juice brightens the soup beautifully. Lime juice can be a good alternative if you don’t have lemon.
How Do I Make Sure My Vegetables Are Perfectly Soft?
Getting your vegetables to the right softness is key for a comforting soup. Here’s how to do it:
- Start with medium heat—too high can burn them, and too low can take ages.
- Cook your onions, carrots, and celery together first. Aim for about 5-7 minutes, stirring occasionally, until they soften.
- When you add garlic and herbs, keep an eye on the time—just 1-2 minutes until they’re fragrant. This keeps the garlic from becoming bitter.
These steps help ensure a delightful texture without losing any nutrients. Enjoy your cooking!
White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional, for a slight kick)
- 4 cups vegetable or chicken broth
- 2 (15-ounce) cans white beans (such as cannellini), drained and rinsed
- 4 cups chopped kale, ribs removed
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This White Bean and Kale Soup takes about 15 minutes to prep, and then you’ll simmer it for about 25 minutes. So in total, you’re looking at around 40 minutes from start to finish. It’s a quick and delicious way to enjoy a healthy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion, diced carrots, and celery. Cook these ingredients for about 5-7 minutes, stirring occasionally, until they are nice and soft.
2. Add Garlic and Herbs:
Next, stir in the minced garlic, dried thyme, and crushed red pepper flakes if you’re using them. Cook for another 1-2 minutes, just until everything gets fragrant.
3. Simmer the Broth:
Pour the broth into the pot, bringing the mixture to a gentle simmer. This allows all those lovely flavors to meld together beautifully.
4. Add the Beans:
Now it’s time to add the drained and rinsed white beans. Let this simmer away for about 10 minutes, stirring occasionally, so the flavors can really blossom.
5. Incorporate the Kale:
After the beans have simmered, stir in the chopped kale. Cook for an additional 5 minutes, just until the kale is wilted and tender.
6. Season to Taste:
Finally, add salt and fresh black pepper to your liking. If you want an extra pop of freshness, squeeze in the juice of half a lemon. Give it a good stir!
7. Serve and Enjoy:
Serve the soup hot, and if you like a little more heat, don’t hesitate to sprinkle on extra red pepper flakes. Enjoy your cozy bowl of White Bean and Kale Soup!
Can I Use Different Greens Instead of Kale?
Absolutely! While kale is hearty and holds up well in the soup, you can use Swiss chard, spinach, or even collard greens if that’s what you have on hand. Just adjust the cooking time as softer greens like spinach will wilt much faster.
Can I Make This Soup Vegetarian?
Yes! This recipe is already vegetarian. Just ensure you’re using vegetable broth instead of chicken broth, and you’re good to go!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating!
What’s the Best Way to Reheat This Soup?
The best way to reheat is on the stove over low heat, stirring occasionally to ensure even warming. You can also use a microwave—just make sure to heat in short intervals and stir in between. If it seems too thick, add a splash of broth or water to loosen it up a bit!