Creamy White Bean Kale (Printer-friendly)

A velvety blend of white beans, kale, and savory vegetables in a creamy broth, ideal for cool evenings.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups chopped kale, stems removed

→ Beans

07 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Broth & Dairy

08 - 4 cups vegetable broth (gluten-free if needed)
09 - 1/2 cup heavy cream (or coconut milk for vegan option)

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons freshly grated Parmesan cheese (optional)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery and cook for 5 to 7 minutes until softened.
02 - Stir in minced garlic, dried thyme, dried rosemary, and crushed red pepper flakes. Cook for 1 minute until fragrant.
03 - Add the cannellini beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
04 - Use an immersion blender to puree about half of the soup directly in the pot, leaving some beans and vegetables whole for texture. Alternatively, remove 2 cups, blend, and return to the pot.
05 - Stir in chopped kale and simmer for 5 to 7 minutes until kale is tender.
06 - Add heavy cream or coconut milk, stir well, and heat through. Season with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes indulgent and velvety, but comes together in just 45 minutes with minimal effort
  • The humble white beans magically transform into a silky base that rivals cream-heavy soups, but feels so much lighter
  • One bowl is packed with fiber and protein, making it genuinely nourishing without feeling like you're sacrificing flavor
02 -
  • Drain and rinse your canned beans thoroughly; this removes the starchy liquid that can make your soup taste metallic or overly thick
  • Don't skip the immersion blender step thinking you can blend it all later—pureeing half the soup in the pot creates a creaminess that's impossible to achieve if you blend everything at once
  • The soup will thicken as it sits and cools; if you're reheating it the next day, add a splash of broth or water to return it to the perfect consistency
03 -
  • The secret to a truly velvety soup is blending just half of it—this creates an emulsified cream without needing excessive dairy
  • Taste your soup before seasoning because different broths have different sodium levels; add salt gradually until it's just right for your palate

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