There is nothing more comforting than a hot bowl of soup on a cold and snowy day! My White Bean and Kale Soup is chalk full of vegetables and cannellini beans and will leave you feeling full and satisfied (in the best way possible)!
We all need more vegetables in our lives and this soup will help you get your fill! Kale, potatoes, onions, carrots, celery and garlic are added to the pot, alongside hearty cannellini beans, and flavoured with aromatic chicken stock, lemon juice, rosemary, bay leaves and Parmesan cheese. In under 60 minutes, you’ll have yourself a nourishing and satisfying soup that will warm the tummy, soothe the soul and help you keep your New Year’s resolution of eating healthy.
Enjoy it for brunch, lunch or dinner and serve it alongside some homemade croutons for a soup that eats like a meal! This recipe is perfect if you’re looking to meal prep or are aiming to feed a crowd. So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 31 minutes
Total Time: 46 minutes
Serves: 10 - 12
Ingredients:
2 medium red onions, peeled and finely chopped
3 medium carrots, peeled and finely diced
2 stalks celery, finely diced
3 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
4 garlic cloves, peeled and finely chopped
1 Tbsp fresh rosemary, finely chopped (approx. 1 sprig of rosemary)
2 dried bay leaves
7 1/2 cups chicken stock (approx. 1.8L) (See Notes below)
2 540mL cans cannellini beans, drained and rinsed, divided
2 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes (approx. 4 cups)
1 head curly kale, stems removed, thinly sliced and roughly chopped (approx. 6 cups)
1/2 cup Parmesan cheese, freshly grated (See Notes below)
2 Tbsp lemon juice
Additional grated Parmesan cheese, as garnish (See Notes below)
Store-bought or homemade croutons, as garnish (See Notes below)
Instructions:
To a large pot set over medium heat, add the olive oil, onions, carrots, celery, salt and red pepper flakes and sauté for 7 minutes or until the vegetables have softened and caramelized.
While the vegetables are sautéing, to a small bowl, add 1 cup of cannellini beans and mash them with a fork until creamy and smooth. Set aside.
To the large pot, add the garlic, rosemary and bay leaves and sauté for 1 minute. Then, add the mashed beans and chicken stock and stir. Turn the heat up to high and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and add the potatoes and remaining cannellini beans and cook for an additional 15 minutes.
Add the kale, Parmesan cheese and lemon juice and cook for an additional 3 minutes or until the kale has wilted but is still bright green in colour.
Turn off the heat and carefully remove the bay leaves.
Transfer the soup to serving bowls and garnish with additional Parmesan cheese and croutons. Serve and enjoy!
Notes:
Make It Vegetarian: To make this soup vegetarian, simply substitute the chicken stock in this recipe with vegetable stock on a 1:1 basis.
Fresh Is Best: Nothing quite compares to freshly grated Parmesan cheese! It’s rich, nutty and too savoury for words. At your local grocer, you’ll find pre-grated Parmesan cheese and the shelf-stable varieties but, I highly recommend buying a piece of fresh Parmesan and doing the grating on your own. It makes a world of difference. Once you try freshly grated, you’ll never go back!
Croutons: You can go ahead and use my Crave-worthy Homemade Crouton recipe. But, if you’re short on time, then follow this quick method for delicious croutons in under 5 minutes. Simply grab 3 slices of your favourite bread and cut them into 1/2 inch cubes. Add the bread cubes to an oven safe 8” x 8” metal baking dish and drizzle 2 Tbsp avocado oil, 1/4 tsp garlic powder and 1/4 tsp oregano over top. Add a touch of freshly ground pepper to taste. Give the bread cubes a good toss, ensuring they are well coated in oil and seasoning. Then, turn the oven onto HIGH Broil and bake for 3 - 4 minutes or until golden brown and delicious. I recommend keeping an eye on the croutons while they bake as oven temperatures may vary and the type of bread used may increase or decrease bake time.
