White Bean and Kale Soup

Cold, wet weather is perfect weather for hearty soup – and there aren’t many soups out there that fit the bill better than this delicious soup made with two types of white beans and a generous amount of kale.  To a lot of folks, kale is just that ruffly green stuff put on the edge of a plate to add a bit of color, but this rich, earthy vegetable is the perfect addition to any number of soups and sauces.  In addition to being incredibly good for you, it’s also cheap, filling, and available at almost every local grocery store in Central Arkansas.  Like many greens, kale requires a bit of preparation to reach its full tastiness, but this is still a very quick soup to prepare.

White Bean and Kale Soup

  • 4 cups chicken stock
  • 4 cups kale, chopped
  • 5-8 cloves garlic, minced
  • 1 can cannellini beans
  • 1 can navy beans
  • 1 can petite diced tomatoes
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 2 tablespoons red wine vinegar
  • Salt and Pepper
  • 1 Parmesan rind (optional)
  • Shaved Parmesan for serving (optional)

In a large pot, sweat the onion and garlic on medium heat until the onions are opaque and beginning to turn golden brown.  Add the chopped kale and the vinegar and toss well.  Saute the kale until it softens and takes on a very deep green color, about five minutes.  Add 3 cups of the chicken stock, 1/2 can of the navy and cannellini beans, the can of tomatoes, the carrots, the Parmesan rind, and season with salt and pepper.  Bring to a boil and then simmer for 20 minutes (or until the carrots begin to soften nicely).  While the soup simmers, put the retained beans and stock into a blender and puree.  Add this puree to the soup, stirring well, and simmer for another 15 minutes.  Be sure to serve with crusty bread – you’ll want it to soak up every last drop.  Enjoy!


3 thoughts on “White Bean and Kale Soup

  1. Looks delish! I’ve been using a ton of kale lately, especially since experimenting more with veggie meals. I love it! I just wilted some with shallots and garlic and poured eggs over for a quiche/fritatta sort of thing, like you would do with spinach.

    Imma have to try your soup. Still want to get together and do #ghettosousvide with our significant others.

    • Thanks! I’m going to try your suggestion about using kale in pasta sauce. And we’re trying to move, so our schedules have been extra tight lately, but we’ll have to do a joint blog post/cooking night when everything settles down!

  2. Pingback: Fun with pork belly | Arkansas Foodies

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