White Bean Kale Soup

Picture the warmth of a steaming bowl of white bean kale soup, with its rich aroma of garlic and herbs wafting through your kitchen.

There’s something about the hearty combination of tender beans and vibrant kale that feels both nourishing and comforting.

It’s a simple, delightful recipe that transforms basic pantry staples into a cozy meal, perfect for any day. Let’s bring this soothing dish to life together.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 ladle
• 1 knife
• 1 cutting board

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups kale, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing and cooking White Bean Kale Soup, you can follow this timeline:

1. Initial Reading and Preparation (5 minutes):
   • Before starting, spend around 5 minutes reading through the entire recipe to familiarize yourself with the process and verify you have all the necessary ingredients and equipment.
2. Prep Time (15 minutes):
   • Minute 1-5: Gather and prepare all the ingredients and equipment you’ll need.
   • Minute 6-10: Chop the onion and mince the garlic.
   • Minute 11-15: Rinse and drain the white beans and chop the kale.
3. Cook Time (30 minutes):
   • Minute 16-20: Heat the olive oil in a large pot over medium heat and sauté the onion until translucent.
   • Minute 21-22: Add the minced garlic and cook for an additional minute.
   • Minute 23-25: Add the vegetable broth and bring to a simmer.
   • Minute 26-27: Add the white beans, kale, salt, black pepper, thyme, and rosemary. Stir well.
   • Minute 28-45: Let the soup simmer for 20 minutes.
4. Finishing Touches (5 minutes):
   • Minute 46: Remove the pot from heat and stir in the lemon juice.
   • Minute 47-50: Let the soup rest for 5 minutes before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute.

Pour in the vegetable broth and bring to a simmer.

Add the white beans, kale, salt, black pepper, thyme, and rosemary.

Stir well and let the soup simmer for 20 minutes.

Remove from heat and stir in the lemon juice.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Parmesan Cheese: Sprinkle on top for an added layer of savory richness.
• Avocado Slices: Add creaminess and a fresh twist to the dish.
• Grilled Chicken: Serve alongside for a protein-packed meal.
• Fresh Herb Garnish: Top with parsley or cilantro for a burst of color and flavor.

Storage

To store White Bean Kale Soup, let it cool.

Then transfer to airtight containers.

Refrigerate for up to 3 days.

Or freeze for up to 3 months.

Reheat gently before serving.

Freezing

To freeze White Bean Kale Soup, let it cool completely.

Then transfer it to airtight containers.

Leave space for expansion.

Label with the date and freeze for up to 3 months.

Reheating

When reheating White Bean Kale Soup, use low heat on the stovetop.

Stir occasionally.

Alternatively, microwave in a covered, microwave-safe dish.

Stir halfway through for even heating.

Enjoy!

Final Thoughts

White Bean Kale Soup is a comforting and nutritious dish that’s both easy to make and delicious.

With just 15 minutes of prep time and 30 minutes of cooking, you’ll have a hearty soup ready to serve in under an hour.

The combination of white beans and kale provides a rich source of protein and vitamins.

The addition of herbs like thyme and rosemary enhances the flavor profile, while a splash of lemon juice adds an invigorating touch.

For those who prefer a creamier texture, consider blending a portion of the soup before adding the kale.

Remember to adjust the seasoning to your taste, and if the soup is too thick, simply add more vegetable broth.

Serve with crusty bread for a satisfying meal.

White Bean Kale Soup is perfect for a cozy dinner or as a starter for a larger meal.

Frequently Asked Questions

Can I Substitute Spinach for Kale in This Soup?

You can substitute spinach for kale. Spinach cooks faster, so add it during the last 5 minutes of simmering. Use the same quantity, but if desired, reduce salt slightly due to spinach’s natural sodium content.

Is It Possible to Use Dried Beans Instead of Canned?

Yes, you can use dried beans. Soak them overnight, then cook until tender before adding to the soup. This guarantees the beans are soft and integrates well with the other ingredients. Adjust cooking time accordingly.

How Can I Make This Soup More Spicy?

You can increase spiciness by adding 1/2 teaspoon of red pepper flakes or 1 chopped jalapeño with the onions. For a bolder kick, incorporate 1/4 teaspoon cayenne pepper when adding salt and herbs. Adjust to taste.

What Wine Pairs Well With White Bean Kale Soup?

You’re looking for a wine pairing with savory, herbaceous flavors. Choose a crisp Sauvignon Blanc or a light Pinot Grigio. Their acidity complements the soup’s ingredients, enhancing the flavors without overpowering the dish’s delicate balance.

Are There Any Protein-Rich Toppings to Add to This Soup?

Add grilled chicken, tofu cubes, or crumbled tempeh for protein-rich toppings. Sprinkle toasted pumpkin seeds or chopped almonds for extra crunch. Make certain each addition complements the soup’s flavor profile, enhancing both texture and nutritional value.

White Bean Kale Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Ladle
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 clove garlic minced
• 3 cup vegetable broth
• 2 can white beans drained and rinsed
• 4 cup kale chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon lemon juice

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional 1 minute.
• Pour in the vegetable broth and bring to a simmer.
• Add the white beans, kale, salt, black pepper, thyme, and rosemary.
• Stir well and let the soup simmer for 20 minutes.
• Remove from heat and stir in the lemon juice.
• Let the soup rest for 5 minutes before serving.

Notes

For a creamier texture, you can blend a portion of the soup before adding the kale. Adjust the seasoning to your taste, and if the soup is too thick, add more vegetable broth. Serve with crusty bread for a hearty meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.