White Bean and Kale Soup
A hearty, wholesome soup featuring creamy white beans, tender kale, and a flavorful herb-infused broth. Packed with plant-based protein, fiber, and essential vitamins, it’s easy to prepare, perfect for meal prep, and deliciously satisfying. Garnish with parmesan for a comforting, nutritious meal any day of the week.
Equipment
- 1 large pot
- 1 Food processor
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- 1 Wooden Spoon
Ingredients
- 3 14.5 oz cans great northern beans, divided, drained and rinsed
- 4 Tbsp extra virgin olive oil divided
- 1 cup chopped yellow onion 1 small
- 1 cup chopped carrots 2 medium
- 1 cup chopped celery 2 ribs
- 1 Tbsp minced garlic 3 cloves
- 4 ½ cups low-sodium chicken or vegetable broth divided
- 1 parmesan rind about 6 inches
- 1 Tbsp fresh rosemary chopped
- Salt and black pepper to taste
- 4 oz curly kale chopped (about 4 packed cups)
- ¼ cup fresh parsley chopped
- 1 –2 Tbsp fresh lemon juice to taste
- ½ cup grated parmesan for serving
Instructions
- Prepare the Bean Puree: Start by taking one can of drained and rinsed great northern beans and place them into a food processor. Add 1/2 cup of the broth to the beans. Blend on high speed until the mixture becomes smooth and creamy. This puree will add a luscious, velvety texture to your soup, making it hearty without being heavy. Set the puree aside for later.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. Stir frequently and cook for about 5 minutes, or until the vegetables start to soften and release their natural sweetness. This is the base of flavor for your soup, so take your time to ensure the vegetables become tender but not browned.
- Add the Garlic: Next, stir in the minced garlic and sauté for 1 more minute. Garlic should become fragrant, filling your kitchen with a rich, inviting aroma. Be careful not to let it burn, as burnt garlic can become bitter and overpower the soup.
- Build the Broth: Pour in the remaining 4 cups of broth and add the parmesan rind along with the chopped rosemary. Season with a generous pinch of salt and black pepper. Increase the heat slightly to bring the mixture to a gentle simmer. Once it reaches a simmer, reduce the heat to medium-low, cover the pot, and let it cook for 10 minutes. This allows the flavors of the herbs and parmesan to infuse the broth, creating a deep, savory foundation.
- Add Remaining Beans and Puree: After the broth has simmered, stir in the remaining two cans of drained beans, followed by the reserved bean puree. Cover the pot again and continue simmering for an additional 5 minutes. The beans will thicken the soup slightly, adding richness and plant-based protein, while blending with the broth to create a comforting, creamy consistency.
- Incorporate the Kale: Now, add the chopped kale to the soup. Stir to combine, ensuring the leaves are fully submerged in the broth. Cover and simmer for about 5 more minutes, or until the kale has softened but still retains a slight bite. Kale adds a boost of vitamins, fiber, and texture, turning this soup into a true nutrient powerhouse.
- Finish with Fresh Herbs and Lemon: Remove the parmesan rind from the pot and discard it. Stir in the chopped parsley and the remaining 3 tablespoons of olive oil, which will add a subtle richness and freshness. Finish with 1–2 tablespoons of fresh lemon juice, adjusting to your taste. The lemon brightens the soup, balancing the earthy flavors of the beans and kale.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with freshly grated parmesan. This final touch adds a slightly salty, nutty flavor that complements the creamy beans and tender vegetables perfectly. Serve hot, ideally with crusty bread or a light salad on the side for a complete, wholesome meal.
- Storage Tips: If you have leftovers, allow the soup to cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze portions for up to 3 months. When reheating, warm gently over medium heat to preserve the texture of the kale and beans.
Notes
- Use low-sodium broth to control salt levels and adjust seasoning at the end.
- Rinse canned beans thoroughly to reduce sodium and improve flavor.
- Parmesan rind adds depth—don’t skip it! If unavailable, a small piece of hard cheese works.
- Kale can be swapped for other hearty greens like Swiss chard or spinach.
- Adjust the soup thickness by adding more broth if needed or blending more beans.
- Lemon juice brightens the soup; start with 1 tablespoon and taste before adding more.
- For extra richness, drizzle a bit more olive oil or sprinkle more parmesan before serving.
