Kale and White Bean Soup Recipe
Kale and White Bean Soup is the kind of recipe I come back to again and again, simple, nourishing, and surprisingly satisfying. Made with creamy cannellini beans, tender potatoes, and hearty kale, this soup feels comforting without being heavy.
Servings 6 people
Equipment
- Large Dutch oven or soup pot
- Immersion blender (optional, but it makes blending soup so easy)
- Sharp knife and cutting board
- Ladle for serving
Ingredients
- 1-2 tbsp olive oil
- 1 large onion diced
- 3 celery stalks chopped
- 1 carrots chipped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 potato peeled and chopped
- 1 15 oz can cannellini white beans drained
- 2 cups fresh kale
- Salt and pepper to taste
Optional toppings:
parmesan, crispy garlic, red pepper flakes, olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Sauté onion, celery, and carrots for 5–10 minutes until soft.
- Add garlic and cook 1–2 minutes.
- Pour in broth and bring to a simmer.
- Blend partially with an immersion blender (optional).
- Add chopped potato and simmer 15–20 minutes until tender.
- Turn off heat and stir in white beans and kale.
- Season with salt and pepper, add toppings, and serve.
Notes
- Refrigerator: Keep in airtight containers for 4–5 days. Perfect for quick lunches or easy dinners.
- Freezer: Freeze for up to 3 months. Make sure it’s completely cooled first to maintain the best texture and flavor.
- Reheating: Heat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened.
