This creamy White Bean and Kale Soup is perfect for fall or winter. Imagine having a bowl of this warm soup with some country bread, while cozying up next to the fireplace, I call that ultimate comfort. Just don’t forget those cozy socks or slippers. Before I show you how to make it, I’d like to also give you a couple links, one to my Dutch Oven Bread recipe and the other one is to homemade Chicken Stock.
I love making my own bread and chicken stock over the weekend, but if you don’t have time, store bought will do just fine. But if you do, I promise you, you’ll feel like a domestic goddess.
Not only is this White Bean Kale Soup delish, it will warm your soul, it is good for you and you can use vegetable broth if you are a vegetarian or a vegan. I adapted the recipe from the one my friend/co-worker Janelle gave me. She got it from her sister, Jaimie. She made it for the family during the holidays and it was so good. Her recipe uses dried cannellini beans that you would need to soak over night. I’m sure that’s awesome, but if you don’t have time, a good can of white beans is totally acceptable. Also, I like adding hard cheese rinds, like Parmesan, that I saved in the freezer for additional nutty flavor. But again, you can skip it if you want to make it vegan.
Let’s cook some food!
Heat the olive oil over medium heat in a large soup pot and I love using my Dutch Oven
Season with large pinch of salt and pepper.
Add 1 can of the white beans.
Add chicken or vegetable broth. Bring it to a simmer.
Remove the bay leaves.
Use an immersion blender
Keep blending until smooth.
Add cheese rinds such as Parmesan into the pot. Let it simmer for 10 minutes (skip this if you are a vegan).
Add another can of beans and chopped kale, cook for a few minutes until wilted.
Taste to see if it needs more salt and pepper.
Serve with some country bread and sprinkle each serving with some fresh grated Parmesan cheese (skip cheese if you’re a vegan).
Enjoy!
I really hope you give this White Bean with Kale Soup a try, the recipe card is below.
- 2 (15 oz.) cans of white or cannellini beans, drained and rinsed in cold water
- 4 cups chopped kale
- 2 carrots, diced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 4 cups chicken stock
- 2 tablespoons olive oil
- salt
- pepper
- fresh grated Parmesan cheese
- 2-3 hard cheese rinds like Parmesan cheese (optional)
- Heat the olive oil over medium heat in a large soup pot. Cook chopped onion, minced garlic, bay leaves and carrots until the veggies are soft (5-6 minutes), stir occasionally. Season with large pinch of salt and pepper.
- Add 1 can of beans and the chicken stock. Bring it to a simmer.
- Remove the bay leaves. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend it in a regular blender or food processor.
- Add cheese rinds such as Parmesan into the pot. Let it simmer for 10 minutes.
- Add another can of beans and chopped kale, cook for a few minutes until wilted. Taste to see if it needs more salt and pepper.
- Serve with some country bread and sprinkle each serving with some fresh grated Parmesan cheese. Enjoy!
Leave a Reply