This White Bean and Kale Soup is warm and comforting, packed with hearty beans and fresh greens. It’s so easy to whip up and perfect for a chilly night!
I love how healthy it is, yet still super tasty! Plus, you can add your favorite spices to make it just right. Perfect with a piece of crusty bread! 😊
Key Ingredients & Substitutions
Olive Oil: This is great for flavor, but feel free to use another oil like avocado oil or even coconut oil if you prefer. They all work well in the recipe!
Onion: A medium onion adds sweetness. You can swap it out for shallots or even leeks for a different taste.
Garlic: Fresh garlic gives a lovely aroma. If you don’t have fresh, 1/4 teaspoon garlic powder works in a pinch!
Beans: Cannellini and Great Northern beans are perfect here. If you’re looking for a change, try chickpeas or navy beans instead. They’ll add a nice twist!
Kale: I love using kale for its texture and nutrients. You can switch it for spinach or Swiss chard if you prefer a milder green.
Broth: Vegetable broth keeps it plant-based, but chicken broth adds more depth. Use what you have on hand to match your taste!
What’s the Best Way to Cook with Kale for Maximum Flavor?
When adding kale to your soup, it’s important to cook it just right to keep that vibrant green color and nutrients.
- After adding the kale, push it down into the broth so it cooks evenly.
- Cook it for about 5-7 minutes; this keeps the leaves tender yet slightly crisp.
- Keep an eye on the color; you want it bright green, not mushy!
By following these tips, you’ll have perfectly cooked kale in your soup every time!
How to Make White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 4 cups vegetable broth (or chicken broth)
- 2 (15-ounce) cans white beans (cannellini or Great Northern beans), drained and rinsed
- 1 bunch kale, stems removed, leaves chopped
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional but adds brightness)
- Grated Parmesan cheese for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and another 25 minutes to cook. In total, you’ll need about 35 minutes to get this warm and hearty soup ready. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté Your Base:
In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Cook it for about 5 minutes, stirring now and then until the onion is soft and translucent. This builds the flavor base for your soup!
2. Add Flavorful Ingredients:
Once the onion is ready, add the minced garlic, dried or fresh thyme, and red pepper flakes (if you’re using them) to the pot. Stir everything together and let it cook for another minute, allowing the garlic to become fragrant.
3. Introduce the Broth:
Pour in the vegetable broth and increase the heat to bring the mixture to a gentle simmer. This is where the magic starts to happen, and the flavors come together beautifully.
4. Add Beans and Simmer:
Next, gently add the rinsed white beans to the pot. Let the soup simmer for about 10 minutes. This will allow the flavors to meld together, making the soup even tastier.
5. Cook the Kale:
Now it’s time for the kale! Stir in the chopped kale, pushing it down into the broth for even cooking. Let it cook for an additional 5-7 minutes, just until the kale is tender but still vibrantly green.
6. Season to Perfection:
Give your soup a taste and season it with salt and black pepper to your preference. If you want a little more brightness, stir in the lemon juice at this stage.
7. Serve and Enjoy!
Serve your soup hot in bowls, garnished with grated Parmesan cheese if you desire. Pair it with some crusty bread for an extra cozy meal!
Enjoy this hearty, nutritious soup filled with flavor and goodness!
Can I Use Frozen Kale in This Recipe?
Absolutely! If you have frozen kale, just add it directly to the soup without thawing. It may need a minute or two longer to cook until tender.
What Can I Substitute for White Beans?
If you don’t have white beans, you can use chickpeas or even black beans as a substitute. Just make sure to drain and rinse them before adding to the soup!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally until heated through.
Can I Make This Soup in Advance?
Definitely! You can prepare the soup a day ahead and store it in the fridge. The flavors will deepen. Just reheat on the stovetop before serving!
