This warm and hearty White Bean and Kale Soup is packed with goodness. The creamy white beans and vibrant kale make it a healthy treat that warms you from the inside out!
I love how simple it is to whip up. Just toss everything in a pot, let it simmer, and you’ve got a bowl of comfort. Perfect for chilly days when you need a hug in a bowl! 🥣
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and flavor. If you’re looking for a different flavor, avocado oil or coconut oil can be great substitutes. But I find that olive oil has a warmth that really complements this soup.
Beans: Cannellini and great northern beans are perfect here, but you can swap them with navy beans or even lentils for a twist. Chickpeas also work if you’re in the mood for something different!
Kale: While kale shines for its texture and nutritional value, you can substitute it with Swiss chard or spinach if you prefer. Just keep in mind that spinach cooks faster, so add it later in the simmering process.
Vegetable Broth: Homemade is always nice, but store-bought works too! If you need a low-sodium version, there are plenty of options. Chicken broth adds extra flavor; use it if you don’t have dietary restrictions.
Cheese: I love adding grated Parmesan for a savory finish, but feel free to skip it for a dairy-free option. Nutritional yeast is a good substitute if you want a cheesy flavor without the dairy.
How Do I Properly Sauté Vegetables?
Sautéing vegetables might seem straightforward, but doing it right lets their flavors shine. Follow these steps for the best results:
- Start with a preheated pan. Olive oil should shimmer but not smoke when it’s hot!
- Add onions first, as they take the longest to soften. Stir frequently to prevent burning.
- Once onions are translucent, add carrots for a minute or two before throwing in garlic, which cooks quickly.
- Keep an eye on the heat. Too high can burn, while too low won’t caramelize the veggies properly.
Getting this step right sets a flavorful base for your soup!
How to Make White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 2 medium carrots, diced
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans, drained and rinsed (e.g., cannellini or great northern beans)
- 1 large bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon dried rosemary (optional)
- 1/4 teaspoon red chili flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh lemon juice (optional, for brightness)
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This tasty soup takes about 10 minutes to prep and around 30 minutes to cook. In just 40 minutes, you’ll have a delightful meal that’s both filling and nourishing!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Let it warm up until it shimmers, but be careful not to let it smoke, as that can burn the oil.
2. Sauté the Vegetables:
Add the diced onion and carrots to the pot. Sauté them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the carrots are tender.
3. Add Garlic:
Next, stir in the minced garlic and cook it for an additional 1-2 minutes until you can smell the delicious aroma. Make sure not to burn the garlic!
4. Combine Ingredients:
Now it’s time to add the vegetable broth, drained white beans, dried thyme, and rosemary (if you’re using it). Season with salt and black pepper, then bring everything to a boil.
5. Simmer for Flavors:
Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes. This helps meld all the wonderful flavors together.
6. Add the Kale:
Stir in the chopped kale and cook for another 5-7 minutes, until the kale is tender and beautifully wilted. It’ll add a lovely green color to your soup!
7. Taste and Adjust:
Give your soup a taste and adjust the seasonings if necessary. If you like a hint of spice, feel free to add red chili flakes. A squeeze of fresh lemon juice at this stage brightens everything up beautifully.
8. Serve and Enjoy:
Finally, ladle the warm soup into bowls. If you want to add a touch of indulgence, sprinkle a bit of grated Parmesan cheese on top. Pair with crusty bread for dipping and enjoy your comforting and nourishing White Bean and Kale Soup!
Can I Use Different Beans?
Absolutely! If you don’t have white beans on hand, you can substitute them with chickpeas, navy beans, or lentils. Just be mindful that cooking times may vary, especially with lentils, which typically require less time.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing, and portion it out for easy reheating later!
Can I Make This Soup Vegetarian or Vegan?
This soup is already vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth and omitting the Parmesan cheese. You can use nutritional yeast for a cheesy flavor if desired!
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread for dipping! You can also serve it alongside a simple salad or roasted vegetables for a complete meal.
