How to Make a Hearty White Bean and Kale Soup
Looking for a delicious and healthy soup recipe? Try this white bean and kale soup! Packed with protein, fiber, and vitamins, this soup is both nutritious and satisfying. With simple ingredients like white beans, kale, carrots, and onions, it's easy to make and perfect for a cozy meal on a chilly day. Plus, it's vegan and gluten-free, so it's a great option for those with dietary restrictions. Make a big batch and enjoy it all week long!
Equipment
- 1 5 quart Dutch Oven
Ingredients
- 8 oz pack of bacon chopped
- 1 medium onion chopped
- 5 cloves of garlic minced
- 4 stalks of celery chopped
- 3 medium carrots chopped
- 6 Yukon gold potatoes cubed
- 3 cups Cannellini beans pureed
- 2 cups Cannellini beans rinsed
- 8 cups of vegetable broth
- 1 tbsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- ¼ cup fresh parsley chopped
- 4 cups kale chopped
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp red pepper flakes optional
- Parmesan cheese grated
- Extra Virgin Olive Oil
Instructions
- Drizzle Extra Virgin Olive Oil on the bottom of the dutch oven over medium heat.
- Sauté bacon until it begins to get almost crispy.
- Add in onion, garlic, celery, and carrots. Sauté until onions become translucent.
- While these are cooking, take 3 cups of cannellini beans and add into a food processor with 1 cup of vegetable broth and puree.
- Drain and rinse the other 2 cups of cannellini beans and set aside.
- Add herbs, salt and black pepper, potatoes, and both pureed and whole beans and the remainder of the vegetable broth into the dutch oven.
- Let cook for 25-30 minutes until potatoes are almost fork tender
- Add in chopped kale and parsley and cook on medium heat until kale is fork tender.
- Add more salt if needed and if you want a little spice, add some red pepper flakes.
- Serve in a bowl with grated parmesan and some homemade bread for dunking.
- Bom appetite.
Tried this recipe?Let us know how it was!