Creamy white bean soup with kale is a nourishing and hearty dish that’s perfect for a cozy meal. This soup combines the creamy texture of white beans with the vibrant flavor of kale, all brought together in a delicious, savory broth. Follow this step-by-step recipe to create a comforting and healthy soup that will warm you up from the inside out.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 4 cups chopped kale, stems removed
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Step-by-Step Guide:
- Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Broth and Beans:
- Add the vegetable broth, cannellini beans, dried thyme, dried rosemary, bay leaf, and crushed red pepper flakes (if using) to the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld.
- Blend the Soup:
- Remove the bay leaf from the pot.
- Using an immersion blender, blend the soup until it reaches your desired consistency. For a creamier soup, blend until smooth. For a chunkier texture, blend just a portion of the soup.
- If you don’t have an immersion blender, you can transfer part of the soup to a blender, blend until smooth, and then return it to the pot.
- Add the Cream and Kale:
- Stir in the heavy cream (or coconut milk) and bring the soup back to a gentle simmer.
- Add the chopped kale to the pot and cook for another 5-7 minutes, until the kale is tender and wilted.
- Season and Serve:
- Taste the soup and season with salt and pepper as needed.
- Ladle the creamy white bean soup into bowls.
- Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
- Serve hot with crusty bread or a side salad.
Tips:
- Beans: Great Northern beans or navy beans can be used as a substitute for cannellini beans.
- Kale Substitute: Spinach or Swiss chard can be used in place of kale for a different flavor and texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to adjust the consistency.
Creamy white bean soup with kale is a comforting and nutritious dish that’s perfect for any occasion. With its rich, velvety texture and savory flavor, this soup is sure to become a favorite in your home. Enjoy making and sharing this delicious and wholesome recipe with your family and friends!
