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White Bean and Kale Soup

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White Bean and Kale Soup is a warm, nourishing dish perfect for chilly days. This hearty soup combines creamy white beans with vibrant kale in a savory vegetable broth, creating a delightful blend of flavors and textures. Easy to make, it’s ideal for cozy dinners or when you need a quick pick-me-up. Serve it as a main dish or alongside crusty bread for a satisfying feast.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cups kale, chopped
  • 30 ounces canned white beans (two 15-ounce cans), rinsed and drained
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. In a large pot over medium heat, heat the olive oil. Add the diced onion and sauté until soft (about 5 minutes). Stir in garlic, carrots, and celery; cook until fragrant (approximately 3 minutes).
  2. Pour in the vegetable broth and bring to a gentle boil.
  3. Add the rinsed white beans; stir and let simmer for about 5 minutes.
  4. Stir in the chopped kale and cook until wilted (about 3 minutes).
  5. Season with thyme, salt, and pepper. Simmer gently for an additional 5 minutes.
  6. Serve warm, garnished with freshly cracked black pepper or grated Parmesan cheese if desired.

Nutrition

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