Kale and White Bean Soup – My Favorite!
Kale and White Bean Soup is one of my favorite soups ever, simply because it’s a delicious bowl of warm, hearty goodness that is not only easy to make but also inexpensive and pretty healthy, too.
This recipe yields enough to serve 4 people and also any requests for seconds. But if you’re just preparing it for just yourself or maybe one other person, it will serve as a great reheated leftover meal. Soups tend to be the best leftovers anyways, because the flavors intensify the longer it sits.
I’d recommend whipping up a batch of this kale and white bean soup on chilly winter days, where you can enjoy the contrast of the warm soup versus cold weather.
Also, in the recipe itself, you have the option to use vegetable broth or stock. Stock tends to be darker in color but richer in flavor, so that’s what I used. But if you’re more of a purist or aesthetically-oriented, then broth, lighter in flavor and appearance, would work just as well, though you may have to season it more thoroughly.
Lastly, you can use any kind of kale you’d like, but I used curly kale, since it tends to wrap around and embrace the beans and tomatoes. If you’d prefer lacinato kale, use that instead.
Speaking of which, if you’re looking for a delicious lacinato (a.k.a “Italian”) kale soup recipe, check out these Creamy Kale and Potato Soup!
Enough jabber – fire up your soup pot and treat yourself to this delicious kale and white bean soup!
Kale and White Bean Soup
Equipment
- Soup Pot
Ingredients
- 1 to 2 tablespoon(s) olive oil
- 1 large yellow onion, diced
- 1 (32-ounce) box of vegetable stock or broth, about 4 cups
- 2 (15-ounce) cans diced tomatoes, petit cut
- 1 ½ (15-ounce) cans white beans, drained and rinsed
- 1 bunch curly kale, rinsed, dried, de-stemmed and roughly chopped
- 2 tablespoons lime or lemon juice, or to taste
- Salt and pepper, to taste
Instructions
- In a medium to large pot over medium heat, sauté the onion for about 5 to 7 minutes, until they become translucent.
- Next, add the vegetable broth or stock and diced tomatoes. Bring this to a boil. Meanwhile, prepare the kale by de-stemming and roughly chopping it after a thorough wash and dry.
- Once boiling, add your kale and submerge it fully in the soup. Reduce heat to medium-low, and let the soup simmer for 30 minutes.
- Drain and rinse your 1½ cans white beans, and then add them. Let the soup simmer for another 20 minutes.
- In the last 5 minutes, add the lemon or lime juice, salt and pepper. Taste and season accordingly.Serve immediately, either by itself or with a crostini!
Nutrition
Let me know if you gave this kale and white bean soup! Leave a comment and recipe rating down before you go.
Also, if you liked this soup, check out this Lemon Orzo Soup with Chickpea Meatballs.
May you have good food in good company,
That Vegan Nephew
Also, subscribe to the blog if you want to keep in touch with me, and receive notifications of future posts.
This yummy soup came to us on a snowy day. Kinda of a what have we got in the fridge and pantry that we an throw together and not have to make a trip to the store? It is delicious and hearty. Spice it up, or keep it savory. A perfect paring to a carrot bacon, lettuce (or sprouts), tomato, and avocado sandwich (CBLTA). Or dinner in a minute – reheat in the microwave – even more delicious than when first made.
This was so easy. I used lime juice and some leftover kale I had from earlier in the week. Thanks for the recipe!
Thank you for the comment, Jacob!