This White Bean and Kale Soup is warm, hearty, and oh-so-good for you! Packed with creamy white beans and fresh, vibrant kale, it’s a perfect dish for chilly days.
This soup is super easy to make! I toss in some spices and let it simmer while I enjoy the wonderful smells filling my kitchen. You’ll want to cozy up with a big bowl of this goodness!
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing because it adds a nice flavor. If you need a substitute, avocado oil works well too for a neutral taste.
Onion: A medium onion gives depth to the soup, but if you are short on time, you can use shallots or even onion powder as a last-minute swap.
Garlic: Fresh garlic adds a lovely punch. If you can’t get fresh, you can use garlic powder, but remember to adjust the quantity as it’s more concentrated.
Carrots: They add sweetness and texture. Yellow or orange bell peppers can be a fun substitute if you want to mix things up!
Kale: I love the earthy taste it brings. However, if kale isn’t your thing, you can use spinach or Swiss chard instead. Just add them at the end to avoid overcooking.
How Do I Get the Most Flavor from My Soup?
Building flavors in your soup is important and can be achieved by following some basic steps:
- Start by sautéing your onions and carrots in olive oil until they’re soft and slightly caramelized. This enhances their sweetness.
- Add garlic and herbs after the veggies have softened. Garlic cooks fast, and the aromatics will bloom in the oil, giving maximum flavor.
- Don’t skip salting at different stages! Add a pinch while sautéing and adjust to taste at the end to make the flavors pop.
- Let it simmer! Allowing the soup to simmer for a bit helps all the flavors blend together beautifully.
And don’t forget the lemon juice at the end! Just a squeeze will really brighten everything up.
White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 2 medium carrots, diced
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 ounces each) white beans (like cannellini or great northern), drained and rinsed
- 1 bunch kale, tough stems removed and leaves chopped
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice (optional, for brightness)
- Crusty bread, for serving
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and around 25 minutes to cook. In just 35 minutes, you’ll have a nourishing meal that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced carrots to the pot. Sauté them for about 5-7 minutes until the veggies start to soften. You want them to be fragrant and a little bit caramelized, as this builds flavor for the soup!
2. Add Aromatics:
Next, stir in the minced garlic, dried thyme, and crushed red pepper flakes (if you’re using them). Cook this mixture for another 1-2 minutes, stirring often, until everything is fragrant and the garlic is slightly golden.
3. Simmer the Broth:
Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. This will add a wonderful depth of flavor to your soup.
4. Add the Beans:
Add the rinsed white beans to the pot. Reduce the heat to a gentle simmer and cook for about 10 minutes, letting all those lovely flavors meld together.
5. Incorporate the Kale:
Now it’s time to add the chopped kale! Stir it into the soup and let it cook for an additional 5 minutes until the kale is tender yet still vibrant green.
6. Season and Brighten:
Give your soup a taste! Add salt and freshly ground black pepper to your liking. For an extra burst of flavor, squeeze a bit of fresh lemon juice into the pot just before serving.
7. Serve and Enjoy:
Ladle the soup into warmed bowls and enjoy it hot with crusty bread on the side for dipping. Perfect for a cozy night in!
Enjoy your nourishing and warming White Bean and Kale Soup!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! This recipe actually calls for canned white beans, which are convenient and save time. Just make sure to drain and rinse them to remove excess sodium before adding them to the soup.
What If I Don’t Have Kale?
No worries! If kale isn’t available, feel free to substitute it with spinach or Swiss chard. Just remember to add these greens towards the end of cooking, as they wilt much faster.
Can I Freeze Leftovers?
Yes, this soup freezes beautifully! Just let it cool completely and then store in an airtight container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove or in the microwave.
How Can I Make This Soup Creamier?
If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender or regular blender. Alternatively, stirring in a splash of heavy cream or coconut milk just before serving will add creaminess and richness.
