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White Bean Soup Recipe
Warm up with a cozy and creamy bowl of white bean soup loaded with sweet potatoes, kale, and smoky ham.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8
Calories: 107 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 6 ounces diced smoked ham (about 1 cup)
- 1/2 diced yellow onion
- 4 minced garlic cloves
- 1 large white sweet potato peeled and chopped
- 1 bunch kale leaves stems removed and torn into large pieces
- 5 sprigs thyme
- 1 quart chicken stock or vegetable stock
- 2 (15 ounce) cans white beans with juices remaining from 1 of the cans
- salt and pepper to taste
Instructions
- Roughly mash 1/2 can white beans and set aside.
- Place a large pot over medium-high heat and add 2 teaspoons oil. Add ham and sauté for 3 to 4 minutes.
- Remove ham from pot and set aside.
- Pour remaining oil into the pot and sauté onion, garlic, and sweet potatoes for 6 to 8 minutes, until onions are translucent and potatoes slightly browned. Season with salt and pepper.
- Stir in kale, 1 handful at a time until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially)
- Add thyme sprigs and ham back into the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
- Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 20 to 25 minutes or until potatoes are tender. Remove thyme sprigs adjust seasonings and serve.
Cup of Yum
Notes
- **Makes 2 1/2 quarts**
- Tips and Tricks for the BEST White Bean Soup Recipe
- Mashing some of the white beans before adding them to the soup creates a creamy, full-bodied texture without using cream or other thickening products. A combination of whole and mashed beans gives this soup the best texture!
- You can use any white bean you'd like: Cannellini, Great Northern, or Navy beans.
- For a little extra thickness, use a spoon to mash some of the potatoes gently and stir into the soup.
- If using dry beans, make them ahead of time. Two 15-ounce cans of beans equal about 1 heaping cup of dried beans, which makes 3 cups of cooked beans.
- Optional toppings could include grated parmesan cheese, a squeeze of lemon, or a sprinkle of freshly chopped parsley.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
10mg
(3%)
Sodium
749mg
(31%)
Potassium
320mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3959IU
(79%)
Vitamin C
20mg
(22%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 749mg | 31% |
| Potassium | 320mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3959IU | 79% |
| Vitamin C | 20mg | 22% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.