This hearty White Bean and Kale Soup is cozy and full of flavor. With creamy beans and fresh greens, it’s a warm bowl of goodness that’s perfect for chilly days!
I love how easy this soup is to whip up; just toss everything in a pot and let it simmer. Plus, it’s healthy, so I can enjoy a big bowl without any guilt! 🌱
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing the base veggies. If you need a substitute, avocado oil or coconut oil works well too. I enjoy the light flavor of olive oil, but don’t hesitate to use what you prefer!
Onion: A medium onion adds depth and sweetness. If you prefer a milder flavor, a shallot is a great substitute. You could also use green onions for a fresh touch!
White Beans: Cannellini or great northern beans are commonly used. If you’re looking for a change, chickpeas or navy beans can be used instead. Just make sure to drain and rinse well!
Kale: Curly kale is my favorite for this soup because it holds up well during cooking. However, you can also use Swiss chard or spinach as a substitute. Just be aware that spinach wilts faster!
Lemon Juice: This brightens the soup. If you don’t have fresh lemons, a splash of apple cider vinegar can add a similar brightness.
How Do You Achieve the Best Flavor in This Soup?
The secret to a deep, rich flavor is in the sautéing step! Start by heating your olive oil and adding onions and carrots. This softens the veggies and brings out their natural sweetness. Don’t rush this process—allow the onions to become translucent.
- Sauté onions and carrots on medium heat for about 5-7 minutes.
- When adding garlic, cook it for just a minute. Keep stirring to prevent it from browning.
- After adding the broth and thyme, let the soup simmer for at least 10 minutes. This helps the flavors combine beautifully.
- Finish with the kale to maintain its vibrant color and nutrients, cooking it just enough to soften but not lose its bright green color.
White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 4 cups vegetable or chicken broth
- 2 (15-ounce) cans white beans (like cannellini or great northern), drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and 20 minutes to cook, giving you a total of about 35 minutes from start to finish. It’s a quick and nourishing meal to warm you up!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots. Sauté for about 5-7 minutes, until the onions become soft and translucent. This step is key to developing a rich flavor base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for about 1 minute until it smells delicious. Make sure to stir it often to prevent burning!
3. Pour in the Broth:
Now, add the broth to the pot and bring everything to a boil. This will make your kitchen smell amazing!
4. Simmer the Soup:
Once it’s boiling, add the drained white beans and dried thyme. Reduce the heat to medium-low and let it simmer for about 10 minutes. This is where the flavors begin to blend together beautifully.
5. Add the Kale:
Time to add the chopped kale! Stir it into the pot and cook for an additional 5-7 minutes until the kale is tender and bright green. It adds great color and nutrients to your soup!
6. Season and Serve:
Season your soup with salt, black pepper, and crushed red pepper flakes to taste. If you want an extra touch of brightness, stir in the lemon juice just before serving.
7. Enjoy!
Ladle the soup into bowls and serve warm, enjoying it with some crusty bread on the side for dipping. Perfect for a cozy night in!
Enjoy this nourishing and easy-to-make White Bean and Kale Soup! It’s healthy, hearty, and most importantly, delicious!
Can I Use Different Greens in This Soup?
Absolutely! While kale is a fantastic choice, you can substitute it with Swiss chard, spinach, or even collard greens. Keep in mind that spinach cooks down quickly, so add it towards the end of cooking.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. When reheating, just add a splash of broth or water if it thickens up too much!
Can I Make This Soup Vegetarian or Vegan?
This soup is already vegetarian if you use vegetable broth! To make it vegan, just ensure any additional ingredients (like bread or toppings) are also plant-based. Enjoy how comforting it is without any animal products!
What Other Beans Can I Use?
While white beans are traditional, you can easily swap them with chickpeas, navy beans, or even black beans if you prefer a different flavor or texture. Just remember to drain and rinse them before adding to the soup!