White Bean & Kale Soup
Cozy Up with White Bean and Kale Soup: A Mediterranean Delight
Looking for a hearty, flavorful, and healthy soup to warm you up? Our White Bean and Kale Soup is the perfect answer! This recipe beautifully combines the creamy texture of cannellini beans with the nutritional powerhouse of kale, all simmered in a savory vegetable broth. It’s a simple yet satisfying meal that’s packed with flavor and goodness. Inspired by Italian and Mediterranean cuisine, this soup is a fantastic weeknight dinner option that’s both comforting and good for you.
This soup isn’t just delicious; it’s also incredibly versatile. Feel free to adjust the ingredients to your liking. Add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness. You can also swap out the ditalini pasta for another small pasta shape, like orzo or elbow macaroni.
Why You’ll Love This Soup:
- Healthy & Nutritious: Packed with fiber, protein, and vitamins from the beans and kale.
- Easy to Make: Ready in under an hour, perfect for busy weeknights.
- Flavorful & Satisfying: A delicious combination of creamy beans, hearty kale, and savory broth.
- Versatile: Easily customizable to your taste preferences.
Serving Suggestions:
Serve this White Bean and Kale Soup with a crusty loaf of bread for dipping, or a side salad for a complete and satisfying meal. A drizzle of good quality olive oil on top adds extra flavor and richness.
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes, you can! You’ll need about 1 1/2 cups of dried cannellini beans. Soak them overnight, then cook until tender before adding them to the soup.
Q: Can I make this soup vegetarian or vegan?
A: This recipe is already vegetarian! To make it vegan, simply omit the Parmesan cheese garnish.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What kind of kale should I use?
A: You can use any type of kale you prefer, such as curly kale, lacinato kale (also known as Tuscan kale), or baby kale. Just be sure to remove the tough stems before chopping.
Q: Can I add any other vegetables to this soup?
A: Absolutely! Carrots, celery, spinach, or zucchini would all be delicious additions. Add them along with the onion and garlic.
White Bean and Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 cups vegetable broth
- 15 oz cannellini beans drained and rinsed
- 1/2 cup ditalini pasta
- 1 bunch kale chopped
- 1/4 cup Parmesan cheese grated
- salt and pepper to taste seasoning
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 ditalini pasta. Reduce heat and simmer for 10 minutes, or until pasta is tender.
- Stir in kale and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
- Serve immediately, garnished with Parmesan cheese.
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