White Bean and Kale Soup

I recently had a similar version of this soup at lunch one Sunday with my husband and thought it was delicious. I decided to try making it at home the following week. This soup is easy, filling and most importantly packed with flavor. Did I mention it is full of beautiful colors!?

White Bean and Kale Soup - Double Knotted Apron

What You’ll Need:

  • 1 bundle of fresh kale (or you can use the prepackaged kale in the produce section)
  • 2 cans cannelloni beans, drained and rinsed (also known as white kidney beans)
  • 1 can unsalted diced tomatoes, strained
  • 4 cups no salt added chicken stock
  • 2 cups water
  • 1/2 white onion, finely chopped
  • 3 medium carrots, finely chopped
  • 2 – 3 tbsp olive oil
  • 1 – 2 tbsp of kosher salt, to taste
  • 1 tbsp of freshly ground pepper, to taste

In a large pot, drizzle 2 – 3 tablespoons of olive oil around the bottom and turn the heat on medium-high. After peeling and chopping the carrots add them to the heated olive oil. Stir for 3 – 4 minutes or until slight softening. The oil will start to take on a slight orange hue. Add a pinch of salt and pepper to the carrots while cooking.

While the carrots are sautéing, peel and chop half an onion and then add to the pot. Sauté until translucent and reduce the heat to medium. Add one cup of water for now.

Meanwhile, remove the kale leaves from the stems and give the leaves a fine chop. Rinse the leaves and drain really well. Add to the pot along with another pinch of salt and pepper then put on the lid. You want to add salt and pepper to each layer of the soup since the stock was not salted. It’s always easier to add more than to take away too much. Let the leaves wilt for about 3 or 4 minutes before removing the lid, simmering on medium-low heat. Give all of the veggies a good toss and stir.

Add in the 4 cups of chicken broth and extra cup of water. Salt and pepper the soup again. A pinch of two of each. Drain and rinse the two cans of beans and add to the soup. You also want to drain the liquid from the diced tomatoes and set aside. Add just the tomato pieces to the soup. Stir and cover. Once the soup comes to a slight boil, taste and see if you need to add any more salt or pepper and do so accordingly. It’s definitely a taste preference. After the soup boils, reduce the heat to a low simmer and let it simmer for about 45 minutes to an hour. This will help the flavors really come together.

If you are serving the soup the same day garnish it with a toasty slice of garlic parmesan bread or croutons. If you are making the soup in advance, the longer it sets, the better it gets! I would recommend no more than 4 – 5 days in the fridge. Freeze the remaining soup if you have leftovers or are making weeks in advance.

If you are vegetarian, this soup is still perfect for you. Switch out the chicken stock for vegetable stock and you are good to go!

Enjoy! Stay warm!