Description
This hearty white bean and kale soup is a comforting and nourishing meal packed with wholesome ingredients, coming together with surprising ease for a perfect weeknight dinner.
Ingredients
• 2 cans (15 oz each) Cannellini or Great Northern white beans, rinsed and drained
• 1 bunch fresh Lacinato kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp Italian seasoning
• 1 bay leaf
• Salt and black pepper to taste
• Grated Parmesan cheese for serving
Instructions
Gently heat olive oil in a large pot.
Sauté the onion, carrots, and celery until tender.
Stir in the garlic and Italian seasoning until fragrant.
Add the broth, diced tomatoes, white beans, and bay leaf, bringing the mixture to a boil.
Reduce the heat, cover, and simmer for twenty minutes.
Finally, stir in the chopped kale and cook until tender, then season and serve with Parmesan.
Notes
Ensure your carrots and celery are diced to a relatively uniform size so they cook evenly.
While you want the kale to be tender, avoid simmering it for too long after adding it. It will continue to soften slightly in the hot soup, and overcooking can make it mushy and diminish its vibrant color.
Taste and adjust the salt and pepper at the end of cooking. The amount needed will depend on the saltiness of your broth and personal preference.
Remember to remove the bay leaf before serving to avoid any accidental bites of this aromatic herb.
- Prep Time: Approx. 15 minutes
- Cook Time: Approx. 30 minutes
- Category: Soup
- Cuisine: Italian-inspired
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A