Kale White Bean Soup
Cozy Up with a Bowl of Kale and White Bean Soup
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Kale and White Bean Soup is a total winner! It’s packed with flavor, incredibly easy to make, and good for you too. This soup is a beautiful blend of hearty white beans, nutritious kale, and a touch of spice, all simmered in a flavorful vegetable broth. It’s a Mediterranean-inspired dish that’s perfect for a weeknight dinner or a satisfying lunch.
We love this recipe because it’s so versatile. Feel free to adjust the amount of red pepper flakes to your liking – add more for a spicier kick, or leave them out entirely for a milder flavor. You can also add other vegetables like carrots or celery for extra nutrients and texture. A squeeze of fresh lemon juice brightens everything up, creating a truly delightful experience.
This soup is also fantastic for meal prepping! It tastes even better the next day as the flavors meld together. Plus, it’s a great way to sneak in some extra greens into your diet. It’s a naturally vegetarian and gluten-free dish, making it suitable for a variety of dietary needs.
Why You’ll Love This Soup:
- Healthy & Nutritious: Packed with kale, beans, and vegetable broth.
- Easy to Make: Ready in under an hour.
- Flavorful: A delicious blend of herbs and spices.
- Versatile: Easily customizable to your taste.
- Perfect for Meal Prep: Tastes even better the next day!
Frequently Asked Questions
Q: Can I use a different type of bean?
A: Absolutely! Great Northern beans or navy beans would also work well in this soup.
Q: Can I make this soup vegan?
A: Yes! This recipe is naturally vegetarian, and it’s already vegan as is.
Q: Can I add meat to this soup?
A: Certainly! Cooked Italian sausage or pancetta would be a delicious addition.
Q: How long does this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully! Store it in an airtight container for up to 3 months.
Kale and White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 6 cups vegetable broth
- 15 ounces canned cannellini beans rinsed and drained
- 8 ounces kale chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup lemon juice
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and kale. Reduce heat and simmer for 15-20 minutes, or until kale is tender.
- Stir in red pepper flakes and lemon juice. Season with salt and pepper to taste.
- Serve hot.
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