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Cozy White Bean and Kale Soup

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A quick, hearty, and nourishing white bean and kale soup that comes together in under 30 minutes, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
  • 4 cups (about 120 g) fresh kale, roughly chopped, stems removed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 4 cups (960 ml) vegetable broth, low sodium if possible
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Chop the onion, carrot, celery, and kale; mince the garlic; rinse the beans. This should take about 10 minutes.
  2. Heat 2 tablespoons of olive oil over medium heat in your pot. Add the onion, carrot, and celery, stirring occasionally, for about 5-7 minutes until softened and slightly golden.
  3. Add the minced garlic and chopped rosemary. Stir for about 1 minute until fragrant, being careful not to brown the garlic.
  4. Add the drained white beans and pour in 4 cups (960 ml) of vegetable broth. Stir everything together, then bring to a gentle simmer.
  5. Let the soup simmer for 10 minutes uncovered. Then, use a spoon or immersion blender to mash about 1/3 of the beans gently to thicken the broth.
  6. Stir in the chopped kale and cook for another 5 minutes until it softens but still has a bit of bite.
  7. Taste and season with salt and pepper to your liking. Stir in 1 tablespoon of fresh lemon juice. Remove from heat and serve.

Notes

Rinse canned beans well to reduce sodium and canned flavor. Mash some beans instead of pureeing the whole soup to keep texture interesting. Avoid overcooking kale to maintain color and texture. You can substitute kale with spinach or Swiss chard. For creamier texture, stir in plain Greek yogurt or coconut milk before serving. Add red pepper flakes for a spicy twist or cooked shredded chicken for extra protein. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Keywords: white bean soup, kale soup, healthy soup, quick dinner, vegetarian soup, vegan soup, gluten-free soup, easy soup recipe, nourishing dinner

Find it online: https://daintydine.com/cozy-white-bean-and-kale-soup-recipe-for-easy-nourishing-dinners/