White Bean and Kale Soup
If you’re needing a bowl of comfort right now, definitely give my White Bean and Kale Soup a try. Kale. White Beans. Carrots. Need I say any more! They marry so well together in my opinion and I absolutely love this combination of flavors. This soup is perfect for any time of the year and is relatively easy to make. Feel free to add more (or less) vegetables depending on your preference or what’s on the season. I occasionally like to add a little corn to mine, because it gives it a little crunch. To make this soup even heartier, you can add in some cooked pasta such as ditalini or orzo or even some cooked rice. Just note that you may need to add a little more vegetable broth, if you do.
Now, to enhance the flavor of the soup, consider throwing in the end of a parmesan rind while the soup cooks or garnish the top with some freshly grated parmesan cheese. Also, a small handful of fresh herbs is a nice addition as well. Lastly, sometimes I even give this soup a squeeze of lemon or I add in some lemon zest. I find it gives it a refreshing zing, similar to my Lemon and Spinach Orzo Soup.
I like to serve this soup up with some warm artisan bread or croutons, with a little drizzle of olive oil on top.
Looking for other great soups and stews? Give these delicious recipes a try!
- Coconut Tomato Chickpea Stew
- Creamy Butternut Squash and Gnocchi Soup
- Vegetarian Split Pea Soup
- Creamy Mac and Cheese with Broccoli Soup
Join me on my social channels and please don’t forget to take a picture and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest!
Thank you so much for stopping by today! I hope that you enjoy my White Bean and Kale Soup. The full printable recipe is below. Enjoy!
Get the Recipe: White Bean and Kale Soup
Ingredients
- 3 tablespoons olive oil, extra virgin
- 2 medium carrots, thinly sliced
- 1 medium celery stalk, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon Italian seasoning, or a small handful of fresh herbs of your choice is nice as well
- 6 cups vegetable broth
- 1 -15-ounce can navy beans, or white beans, drained and rinsed
- salt and pepper, to taste
- 2 cups packed stemmed and thinly sliced lacinato or curly kale
Equipment
- Large Pot or Dutch Oven
- Cutting Board
Instructions
- Heat the oil in a large pot or Dutch oven over medium-low heat. Add in the carrots, onion, and celery and sauté until the vegetables begin to soften, 8 to 10 minutes. Add the garlic and dried herbs and sauté until fragrant, about 1 minute. Stir in the vegetable broth, beans, and season with salt and pepper.
- Cover the pot and let the soup simmer on medium-low heat until the carrots are nice and tender, about 20 minutes.
- Stir in the kale and simmer for 3 to 5 more minutes. Once the kale has wilted, taste and add additional salt or pepper, if needed. Serve and enjoy.
Hmm, this is the first time i see a vegetablle recipes that i can admire.
Awww… thanks so much! 🙂
Oh I must make this ASAP!! Simple and looks delicious
Hi Kathy! Wonderful! Thanks so much! 🙂
Looks beautiful!
Thank you Debbie!!
Thank you for sharing!
My pleasure!