Two Bean Soup
Cozy Up with Hearty Bean and Kale Soup: A Mediterranean Delight!
As the weather cools down, there’s nothing quite like a warm, nourishing bowl of soup. Today, we’re sharing a recipe for Hearty Bean and Kale Soup that’s packed with flavor, incredibly easy to make, and perfect for a weeknight dinner. This isn’t just any soup; it’s a vibrant blend of Mediterranean and Italian influences, bringing together the heartiness of beans with the nutritional power of kale.
This soup is a fantastic source of plant-based protein, fiber, and essential vitamins. It’s naturally gluten-free and can easily be adapted to be vegan. Plus, it’s a great way to use up any leftover vegetables you might have in the fridge!
What makes this soup special?
- Flavorful Base: We start with a classic soffritto of onion, carrot, and celery, building layers of savory goodness.
- Bean Power: A combination of cannellini and black beans provides a satisfying texture and a boost of protein.
- Kale’s Goodness: Kale adds a beautiful color and a wealth of nutrients. Don’t be intimidated by kale – it wilts down beautifully in the soup!
- Simple & Quick: Ready in under an hour, this soup is perfect for busy weeknights.
Tips for the Best Soup:
- Massage the Kale: For an even more tender texture, massage the chopped kale with a little olive oil and salt before adding it to the soup.
- Use Good Quality Broth: The flavor of the broth really shines through, so opt for a good quality organic vegetable broth.
- Adjust the Seasoning: Taste and adjust the salt and pepper to your liking. A squeeze of lemon juice at the end can also brighten up the flavors.
- Make it Creamy (Optional): For a creamier soup, blend a portion of the soup with an immersion blender or in a regular blender before serving.
Serving Suggestions:
Serve this Hearty Bean and Kale Soup with a crusty loaf of bread for dipping, a side salad, or a sprinkle of fresh herbs like parsley or thyme. It’s also delicious topped with a drizzle of olive oil or a dollop of vegan yogurt.
Frequently Asked Questions
Q: Can I use frozen kale?
A: Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the soup.
Q: Can I substitute other beans?
A: Absolutely! Great Northern beans, kidney beans, or chickpeas would all work well in this soup.
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: Is this soup suitable for freezing?
A: Yes, it is! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: Can I make this soup spicier?
A: Yes! Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
Hearty Bean and Kale Soup
Ingredients
- 3 tablespoons olive oil
- 1 cup onion chopped
- 1/2 cup carrot chopped
- 1/2 cup celery chopped
- 1/2 teaspoon salt divided
- 2 cloves garlic minced
- 4 cups organic vegetable broth
- 7 cups kale stemmed, chopped (about 1 bunch)
- 3 cups cannellini beans rinsed, drained, and divided
- 3 cups black beans rinsed and drained
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon red wine vinegar
- 1 teaspoon rosemary chopped fresh
Instructions
- Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute.
- Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
- Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth.
- Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes.
- Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
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