Hearty White Bean and Kale Soup

Name: Hearty White Bean and Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 stalks Celery, chopped; 2 large Carrots, peeled and diced; 4 cloves Garlic, minced; 1 tsp Dried oregano; 1/2 tsp Dried thyme; 1/4 tsp Red pepper flakes (optional); 6 cups Vegetable broth; 2 (15-oz) cans Cannellini beans, rinsed and drained; 1 (14.5-oz) can Diced tomatoes, undrained; 5 oz Fresh kale, stems removed and chopped; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; 2 tbsp Fresh parsley, chopped, for garnish; Parmesan cheese (optional) for serving

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This wholesome White Bean and Kale Soup is a perfect meal for those transitional March days, offering warmth and nourishment. It features creamy cannellini beans and tender kale simmered with a flavorful base of carrots, celery, and onions. Infused with herbs and garlic, this soup is both incredibly satisfying and easy to make, providing a healthy and delicious option for any meal.

speichern

Prep Time15 min

Cook Time35 min

Servings6 servings

DifficultyEasy

Equipment

Large PotCutting BoardKnife

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrots. Sauté for 8-10 minutes, or until vegetables are softened.
2
Add minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant, stirring constantly.
3
Pour in the vegetable broth, rinsed cannellini beans, and diced tomatoes (with their juice). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
4
Stir in the chopped kale. Cook for another 5-7 minutes, or until the kale has wilted and is tender. Season with salt and black pepper to taste.
5
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of Parmesan cheese, if desired. Serve immediately with crusty bread.

Nutrition

Calories250 kcal

Protein12g

Fat8g

Carbohydrates

Frequently Asked Questions

Can I add protein to this soup?

Yes, you can add cooked shredded chicken, diced cooked beef, or even vegetarian sausages for extra protein. Add them during the last 10 minutes of simmering to warm through.

What kind of kale should I use?

Curly kale or Lacinato (Dinosaur) kale both work wonderfully. Just be sure to remove the tough stems before chopping.

How long does this soup last?

The soup can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.