Kale and White Bean Soup Recipe
Perfect for cold winter evenings, this kale and white bean soup is hearty and nourishing, with a savory broth flavored by bay leaf and rosemary. Serve with sourdough for an easy, satisfying meal.
Servings: 8 servings
Calories: 138kcal
Equipment
- Stock Pot
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 yellow onion chopped fine
- 4 carrots chopped fine
- 4 celery ribs chopped fine
- 1 teaspoon fine sea salt
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 6 cups bone broth
- 1 bay leaf
- 1 branch fresh rosemary
- 3 cups cooked cannellini beans
- 1 bunch Lacinato kale stems removed, and sliced thin
Instructions
- Warm the olive oil in a heavy, large pot or Dutch oven over medium heat. Dump in the onions, celery, and carrots. Sauté for 2 or 3 minutes until fragrant, and then sprinkle the salt over the vegetables.
- Stir in the garlic and crushed red pepper, and then cover the pot. Allow the vegetables to sweat, stirring occasionally, until deeply fragrant - about 6 minutes further.
- Pour in the broth, and then drop the bay leaf and rosemary into the pot. Increase the temperature to medium-high and bring to a boil. Once the pot boils, turn down the heat to medium-low and allow the vegetables to simmer until tender - about 20 minutes.
- Using a pair of kitchen tongs or a wooden spoon, pluck out the bay leaf and rosemary.
- Stir in the cannellini beans and allow the soup to continue to cook for a further 10 minutes. Turn off the heat, and then drop the kale into the pot, stir once, and then cover the pot allowing the kale to wilt in the residual heat of the soup.
- Serve warm, and store any leftovers in a tightly sealed container in the fridge for up to 5 days.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 1132mg | Potassium: 282mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8522IU | Vitamin C: 35mg | Calcium: 152mg | Iron: 2mg
