Italian-ish Black Bean and Kale Soup
Cozy Up with Italian-ish Black Bean and Kale Soup!
Looking for a hearty, healthy, and flavorful soup to warm you up? This Italian-ish Black Bean and Kale Soup is the answer! It’s a delightful blend of Mediterranean and Italian-inspired flavors, packed with goodness and surprisingly easy to make. We call it ‘Italian-ish’ because while it draws inspiration from those cuisines, it’s a wonderfully adaptable recipe that feels like a warm hug in a bowl.
This soup is perfect for a chilly evening, a quick lunch, or even a satisfying dinner. It’s also a fantastic way to sneak in some extra greens! The black beans provide a hearty base, while the kale adds a lovely texture and nutritional boost. Plus, the simple seasonings create a depth of flavor that will have everyone asking for seconds.
What makes this soup special?
- Flavorful & Hearty: The combination of black beans, tomatoes, and aromatic seasonings creates a rich and satisfying flavor.
- Nutrient-Packed: Kale and black beans are nutritional powerhouses, providing essential vitamins, minerals, and fiber.
- Easy to Make: This soup comes together quickly with minimal effort, making it perfect for busy weeknights.
- Adaptable: Feel free to customize this soup with your favorite vegetables or spices.
Tips for the Best Soup:
- Don’t skip the sautéing: Taking the time to soften the onions and celery is crucial for building flavor.
- Simmer, don’t boil: A gentle simmer allows the flavors to meld together beautifully.
- Taste and adjust: Seasoning is key! Add salt and pepper to your liking.
- Garnish generously: A sprinkle of grated cheese, fresh parsley, and crunchy croutons elevate the soup to the next level.
Frequently Asked Questions:
Q: Can I use dried black beans instead of canned?
A: Yes, absolutely! You’ll need to soak and cook about 1 1/2 cups of dried black beans until tender before adding them to the soup.
Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add carrots, zucchini, or spinach for extra nutrients and flavor.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the grated cheese garnish.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of cheese is best for garnish?
A: Parmesan or Pecorino Romano are classic choices, but you can use any grated cheese you enjoy.
We hope you enjoy this comforting and delicious Italian-ish Black Bean and Kale Soup! It’s a recipe you’ll come back to again and again.
Italian-ish Black Bean and Kale Soup
Ingredients
- 2 cans black beans drained and rinsed
- 2 cans diced fire-roasted tomatoes and the juice
- 2 medium onions diced
- 4 stalks celery diced
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 6 cups vegetable broth
- 1 bunch kale chopped
- to taste salt
- to taste black pepper
- for garnish grated cheese
- for garnish flat leaf parsley chopped
- for garnish croutons
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and celery and cook until softened, about 5-7 minutes.
- Add garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add kale and cook until wilted, about 5-10 minutes.
- Season with salt and pepper to taste.
- Serve with grated cheese, flat leaf parsley, and croutons.
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