White Bean Kale Soup
This White Bean Kale Soup recipe is full of different flavors and is hearty enough to be a wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 garlic cloves, minced
- ½ cup white wine
- 2 cans white beans, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons lemon juice
- 2 bay leaves
- ½ teaspoon dried thyme
- 3 cups kale, packed
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery and garlic. Sauté for about 5–7 minutes until the vegetables soften and the onions become translucent.
- Pour in the white wine to deglaze the pot, let reduce slightly, about 2 minutes.
- Stir in the beans, vegetable broth, lemon juice, bay leaf, and thyme. Bring the mixture to a simmer.
- Add the chopped kale to the pot. Continue to simmer for about 10–15 minutes, or until the kale is tender but still vibrant green.
- Remove the bay leaf. Taste the soup and adjust the seasonings with salt and pepper if needed.
Nutrition
Notes
- Dice the Vegetables Evenly: Uniformly chopping the onion, carrot, and celery ensures even cooking and consistent texture throughout the soup.
- Prep the Kale Properly: Remove the tough stems and roughly chop the leaves. For a softer texture, you can massage the kale with a pinch of salt before adding it to the pot.
- Skip the Wine if Needed: If you prefer not to use alcohol, substitute the white wine with a splash of vegetable broth mixed with a small amount of apple cider vinegar.
- Use Any White Beans: Cannellini and navy beans are great for a creamy texture, but Great Northern beans or even chickpeas can be used if preferred.
- Mash for Creaminess: For a thicker soup, mash some of the beans directly in the pot after cooking to release their starches.
- Using Dried Beans: If using dried beans, soak them overnight and cook until tender before adding to the soup.
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