White Bean Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
107 kcal
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Course
Main Course
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Cuisine
American
White Bean Soup Recipe
Description
This soup starts by sautéeing diced smoked ham to release flavor, then cooking diced onion, garlic, and white sweet potatoes until softened. Kale leaves are added and wilted with a splash of stock, followed by thyme sprigs and the beans, some of which are mashed to thicken the broth. The addition of remaining stock allows the soup to simmer until the potatoes become tender and flavors meld.
The smoky ham provides depth, while the kale adds slight bitterness and color contrast. Mashing a portion of the beans creates a creamy mouthfeel without adding dairy or thickeners. The sweet potato variety used is white, which offers a mild sweetness and texture complementing the savory broth.
This soup works well as a main course or starter, ideal for cooler days due to its nourishing ingredients and comforting warmth. It can be enhanced with optional toppings like lemon juice, parmesan cheese, or fresh herbs, depending on taste preference.
Before adding beans, mashing some creates balance in texture. Using canned beans offers convenience and consistent results. If using dried beans, pre-soaking and cooking ahead is necessary. Gentle mashing of some potatoes can further thicken the soup if desired.
Ingredients
- 2 tablespoons olive oil
- 6 ounces smoked ham about 1 cup, diced
- 1/2 yellow onion diced
- 4 garlic minced cloves
- 1 sweet potato peeled and chopped, large, white variety
- 1 bunch kale leaves stems removed and torn into large pieces
- 5 thyme sprigs
- 1 quart chicken stock or vegetable stock
- 2 (15 ounce) White beans with juices remaining from 1 of the cans, canned
- salt to taste
- black 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.
Notes
- Mash part of the white beans before adding to achieve a creamy texture without additional thickeners.
- Any white bean variety like Cannellini, Great Northern, or Navy beans may be used.
- For added thickness, gently mash some potatoes into the soup before serving.
- If using dried beans, soak and cook them beforehand as canned beans are measured with juices for convenience.
- Optional garnishes include grated Parmesan cheese, a squeeze of lemon, or fresh parsley for extra brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 107 kcal
% 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.
User Reviews
Overall Rating
5
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