Kale and White Bean Soup

Published on January 17, 2019 | By
kale bean soup

Last week when I saw the beautiful bags of tender baby kale displayed at the Farmers Market, I was inspired to make this kale and white bean soup. You can use any kind of kale that you like. I prefer laminate, however, some find it tough and prefer the gentle curly kale. Your choice.
This kale and white bean soup is well suited for vegetarians and it can be adapted for carnivores by adding smoky sausage. I prefer the veggie version. This recipe combines two of my favorite foods. Beans, a perfect protein, especially white beans, complemented by fresh baby kale. I puree some of the beans to get a creamy consistency and then add a little fresh grated parmigiana at the end to thicken the soup resulting in a yummy, salty, cheesy finish.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 lb dried white beans either great northern or navy beans
  • 3 TBSP olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 3 cups water
  • 2-3 sprigs fresh rosemary
  • 1 bay leaf
  • 2 carrots, sliced
  • 1 lb kale, stems removed and chopped coarsely
  • 1 tomato, seeded and chopped
  • ground black pepper to taste
  • 2 tsp salt
  • Parmigiano-Reggiano or Asiago, grated
  • Option to add a smoky sausage for a non vegetarian option.

Instructions

  1. Soak beans overnight covered by 2 inches of water.
  2. Heat olive oil in a large stock pot. Add onions and cook until soft for 5-6 minutes. Do not brown. Add garlic and continue cooking for a minute. Put beans, stock, water, and sliced carrots in the stock pot.
  3. Add seasonings: 2 sprigs of rosemary, ground black pepper, and a bay leaf. Bring to a boil.
  4. Reduce heat and simmer until beans are tender for 1/12 to 2 hours.
  5. I like my white bean soup to be creamy and thick. So at this point, I remove 2 cups of beans from the pot with a slotted spoon. Place in a food processor and puree until smooth. Return this pureed bean mixture back to the pot.
  6. Add chopped kale, diced tomatoes and salt. If you opt for the non vegetarian soup, you can add some cooked smoky sausage at this point. If the mixture is too thick, add more water. Cook for 10-15 more minutes until kale is tender.
  7. Ladle into soup bowls and garnish with remaining rosemary. Pass a bowl of grated parmesan or asiago cheese to add to the soup. Serve with a loaf of warm crusty bread and seasoned olive oil for dipping.
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