This cozy White Bean and Kale Soup is packed with healthy ingredients. Creamy white beans and fresh kale come together in a tasty broth that warms you right up!
Honestly, there’s nothing like a big bowl of this soup on a chilly day. Plus, it’s easy to make, so I can whip it up while wearing my comfiest socks! 🧦
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to the soup. If you’re out of olive oil, any vegetable oil or even coconut oil can work in a pinch. I love using extra virgin olive oil for its fruity taste!
Onion: A medium onion is perfect for a base. If you prefer a milder flavor, try using leeks or shallots instead. These add a touch of sweetness to the soup too.
White Beans: Cannellini or great northern beans are ideal, but you can also use navy beans or even chickpeas. Just make sure they’re canned for convenience, or you could use dried beans that you’ve pre-soaked and cooked.
Kale: Kale is the perfect green here, but if you have spinach or Swiss chard on hand, you can swap those in! Just know that spinach cooks quicker, so add it last.
Broth: The vegetable broth enriches the soup. You can substitute chicken broth if you’re not vegetarian. Homemade broth can also elevate the flavor if you’re feeling adventurous.
How Do I Sauté Garlic and Onion Properly?
Sautéing garlic and onion correctly sets a flavorful base. Here’s how to do it right:
- Start with medium heat to avoid burning.
- Heat the olive oil, then add chopped onions first. Cook until they’re soft, about 5 minutes, stirring occasionally.
- Next, add minced garlic. It cooks quickly, so stir for just 1-2 minutes. Be careful not to let it brown too much, as it can turn bitter.
- Once they’re aromatic and soft, move on to adding your broth and beans!
White Bean and Kale Soup
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 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 chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes (optional, for some heat)
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- Juice of half a lemon (optional, to brighten flavor)
- Grated Parmesan cheese for serving (optional)
- Crusty bread, for serving
Beans and Greens:
Seasoning:
For Serving:
How Much Time Will You Need?
This delicious White Bean and Kale Soup will take you about 30 minutes to prepare and cook. It’s quick enough for a busy weeknight dinner but also comforting enough to enjoy at any time. So, grab your ingredients, and let’s get cooking!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until the onion is soft and translucent, which should take about 5 minutes. You want it to be sweet, not browned!
2. Add Garlic:
Next, toss in the minced garlic. Cook for another 1-2 minutes while stirring frequently. Be careful not to let the garlic burn; you want it fragrant and lightly golden.
3. Combine Broth and Beans:
Pour in the vegetable broth and add the drained white beans, thyme, and bay leaf. Bring the soup to a gentle boil. The aroma will be quite inviting!
4. Let It Simmer:
Once boiling, reduce the heat and let the soup simmer for about 10 minutes. This allows all the flavors to blend beautifully and gives the beans a chance to soften more.
5. Add the Kale:
Now it’s time for the kale! Add the chopped leaves to the pot and stir them in. Cook for another 5-7 minutes until the kale is tender but still vibrantly green.
6. Season to Taste:
Remove the bay leaf from the pot. Season the soup to your liking with salt, black pepper, and red pepper flakes if you want a little kick.
7. Brighten with Lemon Juice:
If you’d like, stir in the juice of half a lemon to brighten up the flavors. It really brings everything together!
8. Serve and Enjoy:
Your soup is ready! Pour it into bowls, sprinkle with Parmesan cheese if you’d like, and don’t forget the crusty bread on the side. Dive in and enjoy your hearty, healthy, and comforting White Bean and Kale Soup!
Can I Use Frozen Kale Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen kale before adding it to the soup. Frozen kale is often blanched, which makes it quick to cook, so you might only need to simmer it for about 3-5 minutes.
How Can I Make This Soup Vegan?
This recipe is already vegan if you skip the Parmesan cheese! Just be sure to use vegetable broth for a fully plant-based meal. You can add nutritional yeast if you want a cheesy flavor without dairy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you’d like to keep it longer, the soup can be frozen for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Adjust the Spice Level?
Absolutely! You can add more or less crushed red pepper flakes depending on your taste preferences. If you want it milder, simply omit the red pepper flakes altogether, or add them at a later stage to control the heat better.
