White Bean and Kale Soup
A rich and hearty soup packed with nutritious ingredients like white beans and kale, perfect for any time of year.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 6 cups Vegetable Broth
- 2 cans Canned White Beans, drained and rinsed
- 4 cups Kale, chopped
- 2 Bay Leaves
- 1 teaspoon Thyme, dried
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic, diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables start to soften, stirring occasionally.
- Pour in the vegetable broth and add the drained white beans. Stir to combine, bringing the mixture to a simmer.
- Toss in the bay leaves, dried thyme, salt, and pepper. Let it simmer for about 10 minutes, which allows the flavors to meld together.
- Add the chopped kale to the pot. Let it cook for an additional 5-10 minutes until the kale is tender and has wilted.
- Taste the soup and adjust seasoning if necessary. Remove the bay leaves before serving.
Notes
This soup freezes well, making it ideal for meal prep or leftovers. Adjust the thickness by pureeing a portion if desired.