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White Bean and Kale Soup
4.0 (392 reviews)
Our white bean and kale soup is an easy, healthy recipe you’ll make all the time. It takes 45 minutes and uses canned beans, kale, onion, and chicken stock.
Total Time45
Servings4
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Caloriesper servingIngredients
- 1 pound kale, stems (and veins, if desired) removed and leaves washed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
- 2 cups chicken stock, or reduced-sodium canned broth
- Salt and pepper
- 4 thick slices country bread
- Grated Parmesan cheese, (optional)
Instructions
- 1Prep kale and cook onion: Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
- 2Add half beans, then water and stock and bring to boil: Add about half of the beans, and lightly mash with a fork. Add 4 cups water and the stock, and bring to a boil.
- 3Add kale and remaining beans; cover and simmer: Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
- 4Toast bread and serve: Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.