White Bean and Kale Soup

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
White bean and kale soup uses simple ingredients to make a filling, savory soup that freezes well. It's good as a side or main dish, and it's a delicious, nutritious addition to your recipe repertoire.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 4 cups chopped fresh kale
  • 1/4 cup packed fresh parsley sprigs, chopped
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Add garlic, salt, rosemary, pepper and red pepper flakes; cook 1 minute longer. Stir in beans and broth, bring to a boil. Reduce heat, cover and cook until tender, 15-20 minutes.
  2. Optional: use an immersion blender to slightly puree and thicken the soup, 15-30 seconds. Stir in kale and parsley; cook until kale is wilted, 3-4 minutes. Serve in bowls with Parmesan cheese on top.

Nutrition Facts

1 serving: 346 calories, 6g fat (1g saturated fat), 4mg cholesterol, 1236mg sodium, 56g carbohydrate (4g sugars, 15g fiber), 16g protein.

Beans and greens make for a dream combo in this scrumptious and satisfying soup. Serve it alongside crunchy, buttery garlic bread and a fresh green salad. —Sue Draheim, Waterford, Wisconsin
Recipe Creator

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