Warm Up with Kale and White Bean Soup
Introduction
It’s time to cozy up with a steaming bowl of Kale and White Bean Soup! This soup has everything you need to feel comfortably satisfied: it’s brimming with nutrient-packed kale and fiber-loaded white beans, all simmered together in a flavorful broth. Perfect for lunch, dinner, or any time you need a warming pick-me-up, this soup is a complete meal in a bowl!
Why Make This Recipe
Do the right thing for your health and your taste buds by whipping up this deliciously hearty soup. The savory blend of vegetables and beans gives a comfort-food feel without any guilt. With minimal prep and cooking time, you can quickly get this dish on the table, making it perfect for weeknight dinners or lazy weekend meals.
How To Make Kale and White Bean Soup
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 1 teaspoon dried thyme
– 4 cups vegetable broth
– 2 cans (15 oz each) white beans, drained and rinsed
– 4 cups chopped kale
– Salt and pepper, to taste
– Lemon wedges (optional, for serving)
Directions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, which takes about 5 minutes.
2. Mix in the dried thyme, followed by the vegetable broth. Bring the mixture to a simmer.
3. Add the white beans to the pot. Allow the soup to simmer for 10 minutes so that the flavors can blend together.
4. Stir in the chopped kale and cook until it wilts, this should take about 5 more minutes.
5. Spice it up with salt and pepper according to your preference. Serve the soup hot. Add a squeeze of lemon juice over the soup if you want an extra zing.
How to Serve Kale and White Bean Soup
This hearty kale and white bean soup is best served hot. It pairs well with a side of crusty bread to mop up any broth left in your bowl. Add a squeeze of lemon at the end to enhance the fresh flavors.
How to Store Kale and White Bean Soup
This soup can easily be stored in the fridge for up to 3 to 4 days. Allow the soup to cool entirely before pouring it into an airtight container and placing it in the refrigerator.
Tips to Make Kale and White Bean Soup
For a more flavorful soup, try using a vegetable broth made from scratch. Alternatively, you could also use chicken broth for added depth. If you like your soup to have a bit of heat, adding a pinch of chili flakes while cooking can give it an exciting twist.
Variation (if any)
For a non-vegetarian option, add in some diced sausage or shredded chicken when you bring the broth to a simmer.
FAQs
– Can I use canned kale instead of fresh kale?
Yes, you can substitute fresh kale with canned kale in a pinch. However, fresh kale tends to have a superior flavor.
– Can I use other beans instead of white beans?
Yes, you can replace white beans with other beans like chickpeas, kidney beans, or black beans based on your preference.
– Can I freeze this soup?
Yes, this soup freezes well. Store in an airtight container and it can be frozen for up to one month.