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White Bean and Kale Soup Recipe

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4 from 4 reviews

This hearty and wholesome White Bean and Kale Soup combines creamy pureed beans with tender vegetables and fresh kale, simmered in flavorful broth with a touch of rosemary and parmesan. Perfect for a cozy meal, it offers a comforting blend of textures and bright flavors finished with fresh lemon juice and parmesan cheese.

Ingredients

Beans and Broth

  • 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
  • 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
  • 1 parmesan rind (about 6 inches)

Vegetables and Aromatics

  • 1 cup chopped yellow onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 ribs)
  • 1 tbsp minced garlic (3 cloves)
  • 1 tbsp chopped fresh rosemary
  • 4 oz curly kale, chopped (4 packed cups)
  • 1/4 cup chopped fresh parsley

Oils and Seasonings

  • 4 tbsp extra virgin olive oil, divided
  • Salt and black pepper, to taste
  • 1 to 2 tbsp fresh lemon juice, to taste
  • 1/2 cup grated parmesan cheese, for serving

Instructions

  1. Prepare the Bean Puree: Add one can of rinsed great northern beans to a food processor with 1/2 cup of broth. Process until smooth and set aside this creamy mixture to thicken the soup later.
  2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes until softened. Add the minced garlic and sauté another minute until fragrant.
  3. Simmer the Broth and Herbs: Pour in the remaining 4 cups of broth, add the parmesan rind and chopped rosemary. Season with salt and black pepper to taste. Bring to a simmer over medium-high heat, then lower the heat to medium-low, cover, and let it simmer gently for 10 minutes to meld the flavors.
  4. Add Beans and Kale: Stir in the remaining two cans of rinsed beans along with the bean puree. Continue simmering the soup, covered, for 5 minutes. Then add the chopped kale and simmer, covered, for an additional 5 minutes, until the kale is tender.
  5. Finish the Soup: Remove and discard the parmesan rind. Stir in the chopped parsley, the remaining 3 tablespoons of olive oil, and fresh lemon juice to brighten the flavors.
  6. Serve: Ladle the soup into bowls and garnish each serving with grated parmesan cheese for a savory finish.

Notes

  • Using low-sodium broth allows you to better control the saltiness of the soup.
  • You can substitute the chicken broth with vegetable broth to make the soup vegetarian.
  • If parmesan rind is unavailable, adding extra grated parmesan at the end will enhance flavor.
  • For a vegan version, omit parmesan cheese or replace with a plant-based alternative.
  • Leftover soup keeps well refrigerated for up to 3 days and reheats nicely.

Find it online: https://recipeplenty.com/white-bean-and-kale-soup-recipe/