5 from 18 votes
White Bean and Kale Soup
This White Bean and Kale Soup combines creamy pureed beans with chunky vegetables, tender kale, and aromatic herbs to create a hearty, textured soup. Using great northern beans and chicken broth as the base, the soup includes sautéed onion, carrot, celery, and garlic for depth. Parmesan rind and fresh rosemary enrich the broth, while lemon juice and parsley add brightness. The kale softens during simmering, offering a pleasant leafy texture alongside the beans.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Course:
Soup
Cuisine:
American
Ingredients
- 3 (14.5 oz) cans great northern bean divided, drained and rinsed
- 4 Tbsp extra virgin olive oil divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrot 2 medium
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 1/2 cups chicken broth or vegetable broth, divided, low-sodium
- 1 parmesan about 6-inches, rind
- 1 Tbsp chopped rosemary fresh
- salt and black pepper, to taste
- 4 oz. curly kale chopped (4 packed cups
- 1/4 cup chopped parsley fresh
- 1 to 2 Tbsp lemon juice to taste, fresh
- 1/2 cup grated Parmesan Cheese or to taste (for serving
Instructions
- Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
- Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
- Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
- Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
- Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
- Garnish each serving with grated parmesan.
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