Quick & Easy White Bean Kale Soup Recipe

Introduction

This Quick & Easy White Bean Kale Soup is a hearty and nutritious meal perfect for chilly days. Packed with tender vegetables, creamy white beans, and vibrant kale, it comes together swiftly for a satisfying dinner.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 1 medium onion, diced
• 1 large carrot, chopped
• 1 large russet potato, peeled and diced
• 3 medium celery stalks, chopped
• 4 cups chicken stock
• 3 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 piece parmesan rind
• 1 sprig fresh rosemary
• 1 large bay leaf
• 4 cups Tuscan kale, chopped
• Sea salt and fresh ground black pepper, to taste

Instructions

1. Step 1: Clean, trim, and peel the vegetables as needed. Cut the onion, carrot, potato, celery, and garlic into small pieces and set aside.
2. Step 2: Heat the oil in a Dutch oven or large pot over medium heat. Add the diced onion and sauté until translucent.
3. Step 3: Stir in the white beans, carrot, celery, potato, and garlic. Cook for a few minutes to combine the flavors.
4. Step 4: Pour in the chicken stock, then add the parmesan rind, rosemary sprig, and bay leaf. Bring to a boil, then reduce heat to simmer. Cover and cook until the vegetables are just tender.
5. Step 5: Add the chopped kale and cook until wilted, about 2 to 3 minutes.
6. Step 6: Remove the rosemary sprig, bay leaf, and parmesan rind. Season the soup with sea salt and fresh ground black pepper to taste.
7. Step 7: Ladle the soup into bowls. Optionally, garnish with freshly grated parmesan, chopped rosemary, and red chili flakes for extra flavor.

Tips & Variations

• Add cooked chicken, chicken sausage, or Italian sausage to make the soup more filling.
• Use an immersion blender to blend half or all of the beans for a creamier texture.
• This recipe adapts well to an Instant Pot or slow cooker for convenience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The soup may thicken after refrigeration; add a splash of broth or water to adjust consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply substitute the chicken stock with vegetable broth and omit any added meat to keep it vegetarian.

Can I freeze this soup?

Yes, this soup freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Quick & Easy White Bean Kale Soup Recipe

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★★★★★

4.6 from 128 reviews

A hearty and nutritious Quick & Easy White Bean Kale Soup featuring tender vegetables, creamy white beans, and fresh kale simmered in flavorful chicken stock with aromatic herbs and parmesan rind. Perfect for a comforting meal that is both satisfying and easy to prepare.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, diced
• 1 large carrot, diced
• 1 large russet potato, diced
• 3 medium celery stalks, diced
• 3 cloves garlic, minced
• 4 cups Tuscan kale, chopped

Liquids and Oils

• 2 TBSP avocado oil or olive oil
• 4 cups chicken stock

Beans & Dairy

• 2 cans white beans, drained and rinsed
• 1 piece parmesan rind

Herbs and Seasonings

• 1 sprig fresh rosemary
• 1 large bay leaf
• Sea salt, to taste
• Fresh ground black pepper, to taste

Instructions

1. Prep the vegetables: Clean, trim, and peel where necessary. Then cut the onion, carrot, potato, celery, and garlic into small pieces. Set aside these prepared vegetables separately for easy access during cooking.
2. Sauté the aromatics and vegetables: Heat the avocado or olive oil in a Dutch oven or large pot over medium heat. Add the diced onions and sauté until they become translucent, releasing their sweetness and flavor. Next, add the white beans, diced carrot, celery, potatoes, and minced garlic and sauté together for a few minutes to combine flavors.
3. Add liquids and herbs: Pour in the chicken stock along with the parmesan rind, a sprig of fresh rosemary, and the bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let it cook until the vegetables are just about soft, allowing the flavors to meld.
4. Add kale and finish cooking: Stir in the chopped Tuscan kale and cook just until it has wilted, preserving its texture and bright flavor. Once done, remove the rosemary stem, bay leaf, and parmesan rind from the pot.
5. Season and serve: Season the soup with sea salt and fresh ground black pepper to taste. Ladle the soup into individual bowls. Optionally, garnish with freshly grated parmesan, chopped rosemary, and red chili flakes to enhance the flavor and presentation.

Notes

• For a heartier soup, add some cooked chicken, chicken sausage, or Italian sausage.
• Use an immersion blender to blend half or all of the beans for a creamier texture.
• This recipe adapts well to an Instant Pot or slow cooker for convenient cooking alternatives.

Keywords: white bean soup, kale soup, healthy soup, easy soup recipe, Italian soup, winter soup, quick soup, vegetable soup