Description
This hearty and nourishing white bean and kale soup combines tender kale, creamy white beans, fresh tomatoes, and aromatic herbs to create a perfect comforting meal for cold evenings. Enhanced with garlic and fresh parsley, it's a wholesome and flavorful soup that warms you from the inside out.
Ingredients
Soup Base Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 8 large garlic cloves, crushed or minced
- 4 cups chopped raw kale
- 4 cups low-fat, low-sodium chicken or vegetable broth, divided
- 2 (15 ounce) cans white beans (such as cannellini or navy), undrained and divided
- 4 plum tomatoes, chopped
- 2 teaspoons dried Italian herb seasoning, or to taste
- Salt and pepper to taste
- 1 cup chopped parsley
Instructions
- Prepare Ingredients: Gather all ingredients to have everything ready and accessible before starting the cooking process.
- Sauté Onion and Garlic: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and crushed garlic cloves, cooking and stirring until the onion turns soft and translucent, releasing a fragrant aroma.
- Cook Kale: Add the chopped raw kale to the pot and cook, stirring frequently, until the kale wilts down and softens, which usually takes a few minutes.
- Add Main Ingredients and Simmer: Pour in 3 cups of the broth, 2 cans of the white beans (undrained), chopped plum tomatoes, dried Italian herb seasoning, and season with salt and pepper. Bring this mixture to a boil, then reduce the heat and let it simmer gently for 5 minutes to blend the flavors.
- Blend Beans and Broth: While the soup simmers, combine the remaining 1 can of white beans and 1 cup of broth in a blender or food processor. Puree until smooth to create a creamy base to thicken the soup.
- Thicken and Final Simmer: Stir the blended bean mixture back into the pot. Continue to simmer the soup for an additional 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle generously with fresh chopped parsley for a bright, fresh finish. Serve immediately and enjoy your comforting bowl of bean and kale soup.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes with the herbs.
- The pureed beans help to thicken the soup naturally without needing flour or cream.
- Feel free to substitute the kale with other hearty greens like Swiss chard or spinach.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
