White Bean Kale Soup
A wholesome, quick, and hearty soup loaded with white beans, fresh kale, and vegetables. Perfectly balanced with plant-based protein, fiber, and healthy fats, it’s a satisfying choice for busy weeknights, meal prep, or cozy family dinners.
Equipment
- Large pot – 1
- Food processor (1)
- Cutting board – 1
- Chef’s knife (1)
- Measuring cups – 1 set
- Measuring spoons – 1 set
- Wooden spoon (1)
Ingredients
- 3 14.5 oz cans great northern beans, drained and rinsed
- 4 Tbsp extra virgin olive oil divided
- 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
- 4 ½ cups low-sodium chicken or vegetable broth divided
- 1 parmesan rind about 6 inches
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper to taste
- 4 oz curly kale chopped (about 4 packed cups)
- ¼ cup chopped fresh parsley
- 1 –2 Tbsp fresh lemon juice to taste
- ½ cup grated parmesan for serving
Instructions
- Prepare the Bean Puree: Begin by taking one can of drained and rinsed great northern beans and placing them in a food processor. Add ½ cup of your chosen broth to the beans to help them blend smoothly. Process the mixture until it becomes a creamy, velvety puree with no large chunks remaining. Set this aside; it will add body and richness to the soup later.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Once the oil shimmers, add the chopped yellow onion, carrots, and celery. Sauté the vegetables for approximately 5 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften. This step builds the foundational flavors of your soup.
- Add Garlic for Fragrance: Add the minced garlic to the sautéed vegetables. Cook for an additional minute, stirring continuously, until the garlic becomes fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter. This step infuses the soup with aromatic depth.
- Introduce Broth and Seasonings: Pour in the remaining 4 cups of chicken or vegetable broth. Add the parmesan rind and fresh rosemary. Season with salt and black pepper to taste. Increase the heat slightly to bring the mixture to a gentle simmer. This allows the herbs and parmesan rind to infuse the liquid with rich flavor.
- Simmer for Flavor Development: Once the broth begins to simmer, reduce the heat to medium-low. Cover the pot and let it simmer for 10 minutes. This gives the vegetables time to soften fully and allows the rosemary and parmesan rind to release their flavor into the broth, creating a deep, savory base for the soup.
- Add Remaining Beans and Puree: Add the remaining two cans of drained and rinsed beans to the pot. Then, gently fold in the bean puree you prepared earlier. Stir carefully to combine, maintaining some of the texture in the whole beans for a hearty consistency. Cover the pot and let the soup simmer for an additional 5 minutes to meld the flavors.
- Incorporate Kale: Add the chopped curly kale to the pot. Stir it into the soup and cover. Allow it to simmer for about 5 minutes more, or until the kale has softened but still retains a slight bite. The kale adds vibrant color, nutrition, and texture, balancing the creamy beans.
- Final Seasoning and Brightening: Remove the parmesan rind from the soup and discard. Stir in the chopped fresh parsley, remaining 3 tablespoons of olive oil, and fresh lemon juice to taste. This step brightens the flavors, giving the soup a fresh, zesty finish while enhancing its richness.
- Serve and Garnish: Ladle the soup into bowls and generously sprinkle each serving with grated parmesan cheese. Serve immediately while warm. The combination of creamy beans, tender vegetables, and kale makes this soup both satisfying and comforting.
Notes
- For a creamier texture, blend one can of beans with a little extra broth before adding it to the soup. This adds body without changing the flavor.
- Use low-sodium broth to control salt levels, especially if your parmesan is salty.
- Chopping vegetables uniformly ensures even cooking and a pleasing texture.
- Taste and adjust seasoning gradually; beans and parmesan can alter the saltiness of the final dish.
- Feel free to swap curly kale for other sturdy greens like Swiss chard or spinach, adding variety while maintaining nutrition.
- This soup can be doubled for meal prep or freezing without losing flavor or texture.
