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Creamy White Bean Soup with Kale Recipe

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4 from 50 reviews

  • Author: Jane
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Creamy White Bean Soup with Kale is a hearty and nourishing soup made with tender cannellini beans, sautéed vegetables, garlic, herbs, and nutrient-rich kale simmered into a naturally creamy and protein-packed meal. It’s ideal for healthy weeknight dinners or meal prep, featuring optional dairy or dairy-free creaminess and fresh lemon juice for brightness.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cups chopped kale (stems removed)

Herbs and Seasonings

  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and black pepper, to taste

Beans and Liquids

  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 5–6 cups vegetable broth
  • 1 tbsp olive oil
  • 1 cup milk, cream, or coconut milk (optional)
  • Juice of ½ lemon (optional)

Garnish (Optional)

  • Fresh parsley or grated Parmesan cheese

Instructions

  1. Heat olive oil: Warm 1 tablespoon olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
  2. Sauté vegetables: Add diced onion, carrots, and celery to the pot and cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  3. Add garlic and herbs: Stir in minced garlic, dried thyme, dried rosemary, salt, and black pepper; cook for about 30 seconds until the mixture becomes aromatic.
  4. Add beans and broth: Pour in the drained and rinsed cannellini beans along with 5 to 6 cups of vegetable broth, stirring to combine all ingredients in the pot.
  5. Simmer soup: Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors together.
  6. Blend part of the soup: Carefully ladle 1 to 2 cups of the soup into a blender and pulse until smooth, then return this blended portion to the pot to create a creamy texture without cream.
  7. Add milk or coconut milk (optional): Stir in 1 cup of milk, cream, or coconut milk if you want a richer, creamier soup and heat through.
  8. Cook kale: Add the chopped kale to the pot and continue simmering for 5 minutes until the kale is tender but still bright green.
  9. Add lemon juice (optional): Stir in juice of half a lemon to brighten the flavor of the soup, adjusting to your taste.
  10. Adjust seasoning and serve: Taste the soup and add more salt or pepper if needed before serving. Garnish with fresh parsley or grated Parmesan if desired.

Notes

  • Blending part of the soup creates a natural creamy texture without needing dairy.
  • Coconut milk can be used as a dairy-free alternative to keep the soup vegan and lactose-free.
  • The soup thickens as it cools; add additional broth when reheating to adjust consistency.
  • This soup freezes well and can be stored for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean / American

Find it online: https://cookingmomy.com/creamy-white-bean-soup-with-kale-recipe/