This White Bean and Kale Soup is warm, hearty, and packed with flavor. It features creamy white beans, fresh kale, and a mix of herbs that make each spoonful comforting.
Whenever I have a chilly day, this soup is my go-to! It’s super easy to make—just toss everything in a pot and let it simmer. You’ll love how cozy it feels!
Key Ingredients & Substitutions
Olive Oil: A fundamental ingredient for sautéing, which gives flavor to the base of the soup. You can substitute with vegetable oil or avocado oil if needed, but olive oil adds a lovely Mediterranean touch.
Onion: Use a medium onion for sweetness. If you’re out, shallots or leeks are great alternatives. I sometimes like red onions for a touch of color and slightly sharper flavor.
White Beans: Cannellini or great northern beans work perfectly for this soup. If you prefer a kidney bean or chickpeas for variety, that’s also a delicious swap!
Kale: This leafy green adds nutrition and texture. If you don’t have kale, spinach or Swiss chard work as excellent substitutes, though spinach will cook down more quickly.
Vegetable Broth: This makes the soup rich in flavor. If you’re not vegetarian, chicken broth is a good choice. Homemade broth always adds extra depth!
Lemon Juice: This is optional, but I find it brightens up the flavors. If lemon isn’t handy, a splash of vinegar can also lift the dish nicely.
How Do You Sauté Onions and Garlic Without Burning Them?
Getting the onions and garlic right is crucial for developing flavor. Here’s how to do it perfectly:
- Heat your pot over medium heat before adding oil; this helps to distribute heat evenly.
- Add the chopped onions first. Sauté them for about 5 minutes until they’re translucent. Keep stirring occasionally, so they don’t stick or burn.
- After the onions are softened, add minced garlic and herbs. Cook for just 1 minute; garlic cooks faster and burns easily. When it becomes fragrant, it’s time for the next step!
By following these steps, you’ll avoid the burnt taste and enhance the final flavor of the soup!
White Bean and Kale Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 ounces each) white beans, drained and rinsed (e.g., cannellini or great northern beans)
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper, to taste
- Juice of 1/2 lemon (optional, to brighten flavor)
How Much Time Will You Need?
This delicious White Bean and Kale Soup takes about 15 minutes to prep and another 20 minutes to cook, making a total of about 35 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
2. Mix in Garlic and Spices:
Next, stir in 3 minced garlic cloves, 1 teaspoon of dried thyme, and, if you like, 1/2 teaspoon of crushed red pepper flakes for some heat. Cook this mixture for about 1 minute until the garlic is fragrant—be careful not to let it burn!
3. Add Broth and Beans:
Pour in 4 cups of vegetable broth and bring the soup to a gentle simmer. Once you see small bubbles, carefully add the 2 drained and rinsed cans of white beans. Let the soup simmer for around 10 minutes to allow the flavors to meld beautifully.
4. Stir in the Kale:
Now it’s time to add the chopped kale. Stir it in and let it cook for another 5-7 minutes, until the kale is tender but still bright green. This adds a nice freshness to the soup!
5. Season and Serve:
Finally, season the soup with salt and pepper to taste. If you’re in the mood for a little brightness, stir in the juice of half a lemon. Serve the soup hot, and feel free to sprinkle extra red pepper flakes on top if you love a little kick!
This White Bean and Kale Soup is comforting and hearty, with creamy beans and earthy kale that provide a nutritious boost. Enjoy every spoonful!
Can I Use Dried Beans Instead of Canned?
Absolutely! If you’re using dried beans, you’ll need to soak them overnight and then cook them until tender before adding them to the soup. This might add some extra time, but it makes for a deliciously hearty base!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. The flavors will actually deepen as it sits! To reheat, simply warm it on the stove over low heat, adding a splash of broth if it has thickened too much.
What Can I Substitute for Kale?
If you don’t have kale, feel free to use spinach or Swiss chard as great alternatives. Just add spinach towards the end of cooking, as it wilts quicker than kale. Try frozen greens, too—just thaw and add, making it super easy!
Can I Add Other Vegetables?
Of course! This soup is very versatile. Carrots, celery, or diced potatoes can all be great additions. Just sauté them with the onion at the beginning until they’re tender before proceeding with the recipe.
