Creamy white bean and kale soup is the kind of comforting dish that warms you from the inside out. Packed with fiber-rich beans, hearty greens, aromatic vegetables, and a fragrant bouquet garni, this soup offers rich flavor without the need for cream. It’s a plant-based meal that’s as satisfying as it is wholesome.
1. Creamy White Bean and Kale Soup Recipe
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups (840 mL) low-sodium vegetable broth
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 ½ cups cooked cannellini beans)
- 1 (14-ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
- Good-quality extra virgin olive oil (for finishing)
Gremolata
- 1 loosely packed cup (12g) flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 2 garlic cloves, left whole and peeled
- 2 medium lemons (organic preferred for zesting)
- Flaky sea salt
Instructions
Prepare the Soup Base: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or pot over medium heat. Add the diced onion (or leek), celery, and carrots. Sauté for 7-8 minutes until softened and lightly golden.
Add Aromatics: Stir in the chopped garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
Build the Soup: Pour in the vegetable broth, then add the kosher salt, black pepper, bouquet garni, and diced potato. Bring to a boil, then reduce to a simmer. Cook for 10 minutes until the potato begins to soften.
Incorporate Beans and Artichokes: Add the cannellini beans and chopped artichoke hearts (if using). Simmer for 10-12 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Add Kale: Stir in the shredded kale and cook for 2-3 minutes until wilted but still vibrant. Remove the bouquet garni and adjust seasoning to taste.
Make the Gremolata: Finely chop the parsley, basil, and garlic together. Zest the two lemons and mix the zest with the herbs. Add a pinch of flaky sea salt. Alternatively, pulse the ingredients in a food processor for a finer texture.
Serve: Ladle the soup into bowls, drizzle with good-quality extra virgin olive oil, and sprinkle with a spoonful of gremolata for a bright, zesty finish.
2. Tips for the Best White Bean and Kale Soup
Use Fresh Herbs for the Bouquet Garni: Fresh sage and rosemary tied with bay leaves infuse the soup with a deep, earthy flavor. Tie them tightly to make removal easy.
Blend for Creaminess (Optional): For a creamier texture, blend a portion of the soup (about 1 cup) with an immersion blender or in a standard blender, then stir it back into the pot.
Choose Lacinato Kale: This variety, also called Tuscan or dinosaur kale, has tender, slightly sweet leaves that hold up well in soup without becoming tough.
Adjust Spice Level: The red pepper flakes add a subtle kick. Increase or decrease the amount to suit your taste.
Quality Olive Oil Matters: A final drizzle of high-quality extra virgin olive oil enhances richness and depth, so opt for a robust, fruity variety.
3. What to Serve with This Soup
This soup shines as a standalone dish but pairs wonderfully with complementary sides:
Artisan Bread: Serve with a warm, crusty loaf like ciabatta or whole-grain bread to dip into the creamy broth.
Herbed Couscous Salad: A light couscous salad with fresh herbs and a citrus dressing adds a refreshing contrast to the soup’s richness.
Cheese Board: Offer a small selection of cheeses, such as aged gouda or creamy brie, with crackers for a sophisticated touch.
Garlic-Roasted Mushrooms: Roasted mushrooms with garlic and thyme provide an earthy, savory side that complements the soup’s flavors.
Wine Pairing: A chilled Vermentino or a light Chianti enhances the soup’s herbaceous and zesty notes.
4. How to Store and Reheat Leftovers
Storage: Let the soup cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 5 days. Store the gremolata separately in a small container for up to 2 days to maintain its freshness.
Freezing: The soup freezes well without the gremolata. Pour cooled soup into freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of vegetable broth if it thickens too much. Prepare fresh gremolata for serving, as it loses vibrancy when reheated.
This Creamy White Bean and Kale Soup brings warmth and nourishment to any table, blending simple ingredients into a dish that’s both comforting and elegant. The creamy beans, tender kale, and zesty gremolata create a harmony of textures and flavors, making it ideal for cozy dinners or meal prep.
Easy to customize and pair with a variety of sides, this soup is a versatile addition to your recipe collection, perfect for savoring on crisp evenings or sharing with loved ones.
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