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Quick White Bean and Kale Soup

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A quick, easy, and nourishing soup featuring creamy white beans and hearty kale, ready in just 30 minutes. Perfect for cozy dinners and packed with wholesome ingredients.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
  • 4 cups (about 120 g) chopped kale, stems removed
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 4 cups (1 liter) low sodium vegetable or chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ cup (120 ml) white wine (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • Juice from half a lemon

Instructions

  1. Rinse and drain the canned white beans. Chop the kale into bite-sized pieces, removing thick stems. Finely dice the onion and mince the garlic cloves. (10 minutes)
  2. Place a large soup pot over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the chopped onion. Cook, stirring occasionally, for about 5 minutes until translucent and fragrant. (5 minutes)
  3. Add the minced garlic, dried rosemary, and thyme. Stir continuously for 1-2 minutes until the garlic is fragrant but not browned.
  4. Pour in ½ cup white wine (optional) and let it simmer for 2-3 minutes, scraping any browned bits off the bottom. Skip this step or replace with extra broth if preferred.
  5. Add 4 cups of broth and the rinsed white beans. Increase heat to bring the soup to a gentle boil, then reduce to a simmer. Season with salt, pepper, and red pepper flakes if using. (10 minutes)
  6. After about 10 minutes of simmering, stir in the chopped kale. Cook for another 5-7 minutes until the kale is tender but still bright green.
  7. Remove the pot from heat and squeeze in fresh lemon juice. Stir and taste for seasoning; add more salt or pepper if needed.
  8. Ladle the soup into bowls and serve warm, optionally with crusty bread or a side salad.

Notes

Do not overcook the kale to keep it vibrant and tender. Avoid burning the garlic by adding it after onions soften and keeping heat moderate. Rinse canned beans to reduce sodium and metallic taste. For creamier texture, mash some beans before adding kale. White wine is optional and can be replaced with broth or apple cider vinegar. Adding pesto at the end can enhance flavor. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: white bean soup, kale soup, quick soup, healthy soup, easy dinner, vegetarian soup, gluten-free soup

Find it online: https://wigglebite.com/quick-white-bean-and-kale-soup-recipe-30-minutes-easy-and-healthy/