White Bean and Kale Soup
White Bean and Kale Soup is a nourishing, hearty dish that brings warmth and comfort with every spoonful. This delightful soup features creamy white beans, fresh kale, and aromatic herbs, making it perfect for chilly evenings or quick lunches. Easy to prepare and highly customizable, this recipe is sure to satisfy your cravings while providing essential nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups fresh kale leaves, chopped
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and carrots; sauté for about 5 minutes until softened. Stir in minced garlic and cook until fragrant (about 1 minute).
- Add chopped kale to the pot and sauté for an additional 3 minutes until wilted.
- Stir in the drained white beans along with dried thyme, salt, and pepper.
- Pour in vegetable broth; bring to a gentle boil. Reduce heat to low and let simmer for 20 minutes.
- For a creamier texture, use an immersion blender to blend partially or leave it chunky as preferred.
- Serve hot, garnished with olive oil or fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Customize by adding spinach or diced tomatoes for extra nutrition. Enhance flavor further with freshly grated Parmesan cheese or a splash of lemon juice. Store leftovers in airtight containers for up to 5 days in the fridge.