This comforting White Bean and Kale Soup is a warm hug in a bowl! It features creamy white beans, fresh kale, and tasty spices that come together for a hearty meal.
Whenever I make this soup, I can’t help but think how healthy it feels and how cozy it smells. Pair it with some crusty bread, and you’ve got a winning combo!
Ingredients & Substitutions
Olive Oil: Olive oil is perfect for sautéing due to its rich flavor. If you need a substitute, you can use avocado oil or even coconut oil, though the flavor will be different.
Onion: A medium onion gives a great base flavor. If you prefer something milder, go for shallots or use green onions for a fresh taste.
Garlic: Fresh garlic adds a wonderful aroma. You can use garlic powder if you’re in a pinch, but fresh really is best for this recipe.
Broth: Vegetable broth works wonderfully, but chicken broth or even homemade broth can be just as flavorful. If you’re making it vegetarian, ensure your broth is vegetable-based.
Cannellini Beans: These white beans are creamy in texture. If you can’t find them, navy beans or great northern beans are good alternatives.
Kale: Kale is nutritious and hearty, but you can replace it with spinach or Swiss chard, which will cook quicker and provide a slightly different flavor.
Red Pepper Flakes: If you want less heat, you can reduce the amount. For more spice, try adding fresh chili or a dash of hot sauce.
How Do I Get the Best Flavor in My Soup?
The key to a flavorful soup starts with your aromatics—onions and garlic. Sauté them slowly until they’re soft and fragrant; this helps build a delicious foundation for your soup.
- Heat olive oil over medium heat and add diced onion. Cook until it’s nice and translucent, about 5 minutes.
- Add minced garlic and stir for about a minute. Be careful not to burn the garlic, as it can become bitter.
- After adding the broth and beans, let it simmer for a good 10 minutes to allow all the flavors to mingle.
Remember to taste as you go, adjusting salt and pepper. Adding lemon juice at the end brightens everything up, making it even more delightful!
How to Make White Bean and Kale Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cans (15 oz each) cannellini (white) beans, drained and rinsed
- 1 large bunch kale, ribs removed and leaves chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, making a total of about 35 minutes from start to finish. It’s quick enough for a weeknight dinner but delicious enough for special occasions!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent. This helps build a savory base for your soup.
2. Add the Garlic:
Next, add the minced garlic to the pot. Cook for about 1 minute, stirring frequently, until the garlic is fragrant but not browned. Too much heat will burn the garlic, so keep an eye on it!
3. Simmer the Broth:
Pour in the broth and bring the mixture to a gentle simmer. This is where the soup begins to come together, full of flavor!
4. Include the Beans and Spices:
Add the drained cannellini beans, dried oregano, dried thyme if you like, red pepper flakes, salt, and pepper. Simmer everything together gently for about 10 minutes. This allows the flavors to meld beautifully.
5. Add the Kale:
Stir in the chopped kale and cover the pot. Cook for about 5-7 minutes, or until the kale is tender but still has a vibrant green color. It adds both nutrition and a pop of color to your soup!
6. Thicken It Up:
To achieve a creamier texture, use a spoon to mash a cup or so of the beans against the side of the pot. Stir everything to mix it well!
7. Final Touches:
Add in the grated Parmesan cheese and red pepper flakes according to your taste. Give the soup a good stir to incorporate everything, and make sure to taste it for seasoning adjustments.
8. Brighten with Lemon:
If you want to brighten the flavors, squeeze in the juice of half a lemon before serving. It adds a lovely zing!
9. Serve and Enjoy:
Dish out the soup into bowls and sprinkle with extra Parmesan cheese and red pepper flakes if you’d like. It’s perfect alongside some toasted crusty bread!
This hearty and nourishing soup combines creamy white beans and tender kale with fragrant herbs and a hint of spice for a warming meal any time of year. Enjoy!
Can I Use Other Types of Beans in This Soup?
Yes, absolutely! While cannellini beans are traditional for this recipe, you can substitute them with navy beans, great northern beans, or even black beans if you prefer a different flavor or texture.
Can I Store Leftover Soup?
Yes, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to blend, making it even tastier the next day! To reheat, simply warm it on the stove over low heat, stirring occasionally.
Is This Soup Freezable?
Yes, you can freeze the soup! Allow it to cool completely and then transfer it to freezer-safe containers. It will keep well in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
How Can I Make This Soup Vegan?
To make this soup vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. The soup will still be flavorful and delicious without it!