There’s nothing more comforting than a warm bowl of Italian white bean kale soup on a chilly evening. This nutritious and hearty dish is a perfect blend of wholesome ingredients that’s both filling and healthy. Using cannellini beans and fresh kale, this soup is not only delicious but also manages to deliver a rich depth of flavor. Let this savory soup become a staple in your winter recipe collection.
When I first encountered this recipe in my grandmother’s handwritten cookbook, little did I know it would become a tradition at our family dinners. Back in Italy, she used to prepare this soup on Sunday afternoons, filling the house with an irresistible aroma. Her secret was a double serving of garlic and a splash of olive oil, which added depth to the broth and was a true family favorite at our table.
Why You’ll Love This Recipe
This soup is not just another comfort food; it brings together tradition and health. The creamy texture from the beans combines beautifully with the earthy tones of kale. It’s also incredibly practical to prepare, making it ideal for weeknight dinners. Whether you’re serving it as a starter or a main course, it’s a dish that easily impresses with its simplicity and hearty flavor.
Ingredients Notes
Using quality ingredients can make all the difference. For the best flavor, choose organic kale and cannellini beans. If you can’t find fresh kale, spinach is an excellent substitute. Add a little extra flavor by using homemade vegetable broth, which enhances the overall richness of the soup.
Recipe Steps
Step 1
Begin by sautéing chopped onions and minced garlic in a large pot until they’re translucent. This base will form the aromatic foundation of your soup.
Step 2
Add your washed and chopped kale to the pot, allowing it to wilt slightly. This step intensifies the flavor and ensures the kale is tender once the soup is ready.
Step 3
Stir in the precooked cannellini beans along with their liquid. This will add a creamy texture to your broth. Make sure to rinse the beans if using canned ones to reduce excess salt.
Step 4
Pour in the vegetable broth, bringing the mixture to a boil. Once it reaches a rolling boil, reduce the heat and let it simmer for 20 minutes to blend the flavors together.
Step 5
Season the soup with salt, pepper, and a pinch of red pepper flakes for a subtle heat. Serve hot with a drizzle of olive oil and freshly grated Parmesan cheese on top.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then place it in a freezer-safe container. It can be stored in the freezer for up to 2 months. Reheat slowly over the stove for best results, adding a splash of broth or water if necessary.
Variations & Substitutions
For a vegan version, omit the Parmesan cheese and replace it with nutritional yeast for a cheesy flavor. You can also add other vegetables like zucchini or carrots for added nutrition and color.
Serving Suggestions
This versatile dish can be enjoyed as a light main course or a hearty appetizer. Pair it with a slice of crusty sourdough bread or a simple green salad to complete your meal. It’s perfect for a cozy night in or a casual dinner party with friends.
Frequently Asked Questions
Can I use dried beans instead of canned?
Absolutely! If using dried beans, be sure to soak them overnight and cook them until tender before adding them to the soup. This can enhance the flavor and reduce the sodium content compared to canned beans.
How can I make the soup thicker?
To thicken the soup, mash some of the beans with a fork before adding them to the pot. Alternatively, you can blend a portion of the soup with an immersion blender and stir it back into the pot for a creamier texture.
Is this soup good for meal prep?
Yes, this soup is ideal for meal prepping. Make a large batch and store individual portions in airtight containers. It reheats nicely, making it perfect for quick, healthy meals throughout the week.
Italian White Bean Kale Soup
Ingredients
Main Ingredients
- 2 cups cannellini beans canned, drained and rinsed
- 1 bunch kale chopped
- 4 cups chicken broth low sodium
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
Instructions
Preparation Steps
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the Italian seasoning, salt, and pepper. Add the cannellini beans and chicken broth, then bring to a simmer.
- Add the chopped kale to the pot and continue to cook until the kale is wilted and the soup has thickened slightly, about 10-15 minutes.
- Adjust seasoning to taste and serve hot.
