Creamy Kale & White Bean Soup
Creamy Kale & White Bean Soup is a delightful blend of wholesome ingredients that provides comfort in every spoonful. The combination of kale, cannellini beans, and pasta creates a nourishing dish perfect for any season. This recipe is not just about vibrant flavors; it’s also packed with nutrients, making it an ideal choice for a hearty meal or a simple appetizer.
Why Make This Recipe
If you’re looking for a healthy yet satisfying soup, this recipe is a fantastic choice. Creamy Kale & White Bean Soup is not only rich in flavor but also provides a wealth of health benefits. Kale is a nutrient powerhouse, loaded with vitamins A, C, and K, while cannellini beans offer a good source of protein and fiber. The soup is easy to prepare and is a perfect dish for any occasion; from a cozy weeknight dinner to a gathering with family and friends.
How to Make Creamy Kale & White Bean Soup
Making this soup is straightforward and rewarding. Start by sautéing the aromatic vegetables, then add the beans, pasta, and kale to create a deliciously creamy broth. Just follow these steps!
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic (chopped)
- 2 stalks of celery (sliced)
- 1 large onion (chopped)
- Kosher salt and black pepper to taste
- 2 (15.5-ounce) cans of cannellini beans, rinsed
- 1 cup small soup pasta (such as tubettini, ditalini, or orzo, about 4 ounces)
- 1 bunch of kale (thick stems discarded, and leaves torn into 2-inch pieces, about 8 cups)
- 2 tbsp fresh rosemary (chopped)
- ½ cup shaved Parmesan (about 2 ounces, plus one piece of rind, optional)
- 1 tbsp fresh lemon juice
- 1 loaf of country bread, warmed
Directions
- Warm the olive oil in a large pot over medium-high heat.
- Add the chopped garlic, sliced celery, and chopped onion. Season with 1½ teaspoons of kosher salt and ½ teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes.
- Next, add the rinsed cannellini beans, small soup pasta, torn kale leaves, chopped fresh rosemary, 8 cups of water, and a Parmesan rind (if using). Cover the pot and bring the mixture to a boil.
- Once the soup is boiling, reduce the heat to a simmer. Allow the soup to gently simmer until the pasta and kale are tender, approximately 4 to 5 minutes.
- Before serving, remove the Parmesan rind from the pot. Stir in the fresh lemon juice and sprinkle shaved Parmesan over the top. Serve the creamy kale and white bean soup alongside warmed crusty bread.
How to Serve Creamy Kale & White Bean Soup
To enjoy this soup to its fullest, serve it hot in a deep bowl with a generous sprinkle of shaved Parmesan cheese on top. Accompany it with warmed country bread to soak up the delicious broth. A drizzle of olive oil or a squeeze of extra lemon juice can enhance the flavor even more!
How to Store Creamy Kale & White Bean Soup
This soup keeps well in the refrigerator for up to 4 days. Allow it to cool before transferring to an airtight container. For longer storage, you can freeze the soup for up to 3 months. Just ensure to leave out the pasta and add it fresh upon reheating for the best texture.
Tips to Make Creamy Kale & White Bean Soup
- Choose Fresh Kale: When selecting kale, opt for bright green leaves without wilted edges or spots for the best flavor.
- Customize Your Pasta: Any small pasta works here, so feel free to use what you have on hand.
- Add Protein: For an extra protein boost, include shredded chicken or turkey into the soup for a heartier meal.
Variation
For a vegan version, simply omit the Parmesan cheese or substitute it with a plant-based cheese alternative. You could also add more vegetables, like carrots or zucchini, for added flavor.
FAQs
1. Can I use frozen kale in this recipe?
Yes, frozen kale can be used in place of fresh kale. Just make sure to thaw and drain it before adding it to the soup.
2. What can I serve with this soup?
This soup pairs well with crusty bread, a simple side salad, or even grilled cheese sandwiches for a cozy meal.
3. Can I double this recipe?
Absolutely! This soup is great for meal prepping, and doubling the recipe will ensure you have plenty of leftovers for future meals.
Creamy Kale & White Bean Soup is a beloved recipe that brings warmth, health, and satisfaction to your dinner table. Enjoy creating and sharing it with loved ones!
Creamy Kale & White Bean Soup
Ingredients
For the Soup
- 2 tbsp olive oil
- 4 cloves garlic (chopped)
- 2 stalks of celery (sliced)
- 1 large onion (chopped)
- 1.5 tsp kosher salt added to taste
- 0.5 tsp black pepper added to taste
- 2 cans cannellini beans (15.5 ounces each, rinsed)
- 1 cup small soup pasta (about 4 ounces) such as tubettini, ditalini, or orzo
- 1 bunch of kale (about 8 cups, leaves torn) thick stems discarded
- 2 tbsp fresh rosemary (chopped)
- 0.5 cup shaved Parmesan (about 2 ounces) plus one piece of rind, optional
- 1 tbsp fresh lemon juice
- 1 loaf country bread warmed
Instructions
Preparation
- Warm the olive oil in a large pot over medium-high heat.
- Add the chopped garlic, sliced celery, and chopped onion. Season with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes.
Cooking the Soup
- Add the rinsed cannellini beans, small soup pasta, torn kale leaves, chopped fresh rosemary, and 8 cups of water to the pot. Add the Parmesan rind if using. Cover the pot and bring the mixture to a boil.
- Once the soup is boiling, reduce the heat to a simmer. Allow the soup to gently simmer until the pasta and kale are tender, approximately 4 to 5 minutes.
- Before serving, remove the Parmesan rind from the pot. Stir in the fresh lemon juice and sprinkle shaved Parmesan over the top.
- Serve the soup alongside warmed crusty bread.
