This White Bean and Kale Soup is warm, hearty, and full of flavor! Packed with white beans and fresh kale, it’s a healthy choice that’s perfect for chilly days.
Whenever I make this soup, I can’t help but smile at how simple it is. Just toss everything in one pot, let it simmer, and enjoy a cozy bowl of goodness!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing your aromatics. You can substitute it with avocado oil or any other light oil if you prefer. I’ve also used a blend of olive and coconut oil for a twist!
Onion: A medium onion adds sweetness and depth to the soup. If you need a substitute, shallots work well too, and for a milder flavor, consider using leeks.
White Beans: Cannellini and great northern beans are my favorites due to their creamy texture. If you don’t have them, chickpeas or navy beans can work in a pinch.
Kale: This leafy green brings nutrition and a nice texture. If kale isn’t available, feel free to use Swiss chard or spinach for a softer, more delicate touch.
Crushed Red Pepper Flakes: These add a nice kick! If you prefer milder soup, you can leave them out or substitute with a pinch of black pepper or smoked paprika for a different flavor.
What’s the Best Way to Sauté Aromatics Without Burning Them?
Sautéing onions and garlic is a key step, but it can be tricky to get it just right! Here’s how:
- Use medium heat to ensure they cook evenly and don’t burn.
- Cook the onions first until they are translucent, about 5-7 minutes. If they start to brown too quickly, lower the heat or add a splash of water.
- Add the garlic last, as it cooks quickly. Stir it in for just 1-2 minutes until fragrant; keep a close eye to avoid burning.
These steps will set a flavorful base for your soup, enhancing its overall taste. Happy cooking!
White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or great northern beans)
- 4 cups kale, stems removed and leaves roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- Optional: 1 carrot, finely diced (for added color and sweetness)
- Optional: Juice of half a lemon (to brighten flavors before serving)
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and roughly 25 minutes to cook, giving you a total of around 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large pot over medium heat. This will create a lovely base for your soup!
2. Sauté the Aromatics:
Add the diced onion (and carrot if you’re including it) to the pot. Sauté for about 5-7 minutes, or until the onion becomes softened and translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes until the garlic is fragrant. Be careful not to burn it!
3. Add the Broth:
Now, pour in the vegetable broth and bring the mixture to a gentle simmer. This step helps to bring all the flavors together.
4. Add Beans and Seasoning:
Stir in the drained white beans and dried oregano. Let the soup simmer for about 10 minutes, allowing the flavors to meld beautifully.
5. Incorporate the Kale:
Next, add the chopped kale to the pot. Cook for around 5 minutes, or until the kale has wilted and turned tender.
6. Final Seasoning:
Season your soup with crushed red pepper flakes, salt, and freshly ground black pepper to taste. Adjust it to your preference!
7. Optional Finishing Touch:
If you like, stir in the juice of half a lemon just before serving. This will brighten all the flavors and add a lovely zing.
8. Serve and Enjoy:
Serve the soup hot, ideally with a crusty piece of bread on the side for dipping. Enjoy the warmth and flavors!
This soup is hearty yet light, featuring tender white beans and vibrant kale in a warmly seasoned broth with a hint of heat from the red pepper flakes. Enjoy!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned beans are a great time-saver and work perfectly in this recipe. Just make sure to drain and rinse them well to remove excess sodium and preserve their flavor.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Just reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
Can I Freeze This Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
What If I Don’t Like Kale?
If kale isn’t your favorite, feel free to substitute it with spinach or Swiss chard for a similar texture but a milder flavor. Just add them towards the end of cooking to prevent overcooking.