This tasty kale and white bean soup recipe options tender beans, kale, and hearty greens in a flavorful broth. It’s a comfortable dinner that’s each vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.
We’re in a season of life the place Alex and I are craving nourishing, cozy recipes which might be veggie-loaded and hearty sufficient to maintain us full. So right here’s one we created to just do that: this kale white bean soup! It’s a riff on our customary Italian-style pot of veggies, stuffed with tangy taste from fireplace roasted tomatoes that make a thick, hearty broth.
For this soup, you may eat it straight up or make it fancy with just a few enjoyable garnishes! Toasted pine nuts take the flavour up just a few notches, and you may even drizzle with slightly truffle oil and sprinkle with sea salt (all methods of including taste whereas maintaining it a vegan soup). We’ve been having fun with leftovers for days and even our toddler can’t cease shoveling in bites.
Ingredient notes for kale white bean soup
Get a giant pot of this soup simmering and the wafting garlicky odor is completely irresistible! The elements are fairly humble, although once more you may add some fancy garnishes to take up the flavour a bit. Listed below are the fundamental elements:
- Fennel, carrots, garlic: Utilizing fennel in a soup provides one other layer of taste, although you may substitute white onion if most popular.
- White beans: Cannellini beans, Nice Northern, or navy beans work nicely right here.
- Hearth roasted tomatoes (diced and crushed): Such a canned tomatoes is roasted over an open flame, which provides candy and smoky notes. When you can’t discover them, use highest quality canned tomatoes, like San Marzano or one other model.
- Italian seasoning and smoked paprika: Searching for out smoked paprika is value it (additionally labeled as pimentón or Spanish smoked paprika).
- Tuscan kale: We sometimes desire utilizing Tuscan kale over curly kale; it has a milder, sweeter taste. However you may substitute curly kale right here: it simply takes on the flavour of the soup.
Just a few garnishes
This kale white bean soup is extraordinarily hearty, making it a satisfying vegan soup that everybody loves. You’ll be able to eat it with none garnish, however we like including slightly pizzazz. Listed below are just a few methods to step it up:
Methods to make it a meal
Soup is such an important meal thought as a result of the perimeters are so easy! Listed below are just a few particular recipes we’d pair with this soup to make this a simple dinner thought:
Storing leftovers
Leftovers of this soup retailer very nicely; they final refrigerated as much as 4 days. Reheat gently on the stovetop. You can even freeze the soup for as much as 3 months.
Dietary notes
This kale white bean soup recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Often requested questions
Sure! You’ll be able to experiment with different beans like chickpeas or pinto beans.
Sure! Right here’s an article I wrote on The best way to Freeze Soup on Meals & Wine.
Sure, different greens which may work nicely are potatoes (peeled and finely diced), zucchini, or mushrooms, or you possibly can add cooked sausage crumbles for a meaty aptitude.
Description
This tasty kale and white bean soup recipe options tender beans, kale, and hearty greens in a flavorful broth. It’s a comfortable dinner that’s each vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.
- 1 bulb fennel, diced (fronds reserved for a garnish)
- 2 giant carrots, diced
- 5 garlic cloves, minced
- 2 15-ounce cans white beans (cannellini, navy beans, or Nice Northern beans), drained and rinsed
- 2 tablespoons olive oil
- 1 28-ounce can fireplace roasted diced tomatoes, with their liquid
- 1 28-ounce can fireplace roasted crushed tomatoes
- 4 cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- Black pepper, to style
- 1 bunch Tuscan kale
- Toasted pine nuts, for the garnish (non-compulsory)
- Different non-compulsory garnishes: Truffle oil or olive oil drizzle, flaky sea salt
- Put together the greens, as famous above.
- Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the fennel, carrots, and garlic and cook dinner for 7 to eight minutes, till the carrots are tender.
- Add the white beans, diced tomatoes, crushed tomatoes, water, Italian seasoning, smoked paprika, and kosher salt. Simmer 12 minutes.
- Add the kale and cook dinner 2 to three extra minutes till wilted. Style and add further salt as desired. Serve instantly, garnished with fennel fronds and non-compulsory garnishes. The soup shops as much as 4 days refrigerated. Leftovers retailer frozen for as much as 3 months.
Notes
If desired, substitute ½ white onion for the fennel.
- Class: Soup
- Technique: Stovetop
- Delicacies: Italian
- Eating regimen: Vegan
Extra bean soups
Just a few extra bean soup recipes we love: our Bean Soup is a tasty basic. Attempt White Bean Soup or Black Bean Soup, or hearty Cabbage Soup. Or, attempt our fan-favorite Black Bean Chili!
