Kale and White Bean Soup

1hr 16min prep 20min cook 56min  |  Created by: Emily Wilson

Not every recipe can be described as "light and hearty," but this one is definitely both. Packed with fiber and nutrients, yet simmered in just a light broth, you'll feel refreshed and satisfied all at once.

Ingredients

  • Celery (1/2 Cup)

  • Fresh Rosemary (2 Sprigs)

  • Fresh Thyme (2 Sprigs)

  • Garlic (2 Cloves)

  • Kale (7 Cups)

  • Onions (1/2 Cup)

  • Parmesan Cheese Rind (1)

  • Parmesan Cheese, Grated (2 Tablespoons)

  • Cannellini Beans, Canned (2 (15 Ounces each))

  • Chicken Stock, Low Sodium (2 Cups)

  • Black Pepper

  • Dried Bay Leaves (2)

  • Kosher Salt

  • Extra Virgin Olive Oil (2 Tablespoons)

  • Water (3 Cups)

Equipment

  • Paper Towels

  • Stove Top

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Pot, Large (4-6 QT)

Notes

  1. Feel free to substitute veggie stock or more water for the chicken stock for a totally vegetarian dish.
     

Prep Steps

  • 1

    Separate the leaves of kale from the stems. Discard the stems. Soak the leaves in a large bowl of cold water.
    Kale

  • 2

    Cut an onion into 1/4 inch dice to measure the indicated amount.
    Onions

  • 3

    Cut celery into 1/4 inch dice to measure the indicated amount.
    Celery

  • 4

    Smash the garlic under the side of your chef's knife to remove the peel. Roughly chop the garlic, then add to the celery.
    Garlic

  • 5

    Strain the beans through a colander. Rinse under cold water.
    Cannellini Beans, Canned

  • 6

    Lift the kale leaves out of the bowl of water. Dump the water with all the grit that accumulated in the bottom of the bowl. If there was a lot of grit, repeat until water is clean, then dry leaves thoroughly.
    Kale

  • 7

    Roughly chop the kale into small 1-2 inch pieces to measure the indicated amount.
    Kale

Cook Steps

  • 8

    Heat a large pot over medium heat. Add olive oil and warm.
    OnionsGarlicCeleryFresh RosemaryFresh ThymeExtra Virgin Olive OilKosher SaltBlack Pepper

  • 9

    Once oil is warm, add the chopped onion. Saute until softened and translucent. Do not brown.
    OnionsGarlicCeleryFresh RosemaryFresh ThymeExtra Virgin Olive OilKosher SaltBlack Pepper

  • 10

    Once the onion is translucent, add the chopped garlic, celery, rosemary sprigs and thyme sprigs. Season with salt and pepper, and saute until celery is softened, about 3-4 minutes.
    OnionsGarlicCeleryFresh RosemaryFresh ThymeExtra Virgin Olive OilKosher SaltBlack Pepper

  • 11

    Once the onion, garlic, celery and herb mixture is softened and fragrant, stir in the beans and add the bay leaves and Parmesan cheese rind. Stir to combine, then pour in the chicken stock and water. Proceed with next step as liquid comes to a boil.
    Chicken Stock, Low SodiumWaterParmesan Cheese RindDried Bay LeavesCannellini Beans, Canned

  • 12

    Once the liquid is boiling, lower heat to a simmer and cook for another [20 minutes]. Stir occasionally.

  • 13

    After the soup has simmered for about 20 minutes, remove the rosemary sprigs, thyme sprigs and bay leaves. Stir in the kale, then cover the pot and simmer until the kale is cooked down and tender, about [15-20 minutes]. Remove the lid to stir often.
    KaleFresh RosemaryFresh ThymeDried Bay Leaves

  • 14

    Once the kale is cooked down and tender, remove the cheese rind. Season with salt and pepper to taste. Keep the soup warm over very low heat until ready to serve.
    Parmesan Cheese RindKosher SaltBlack Pepper

  • 15

    Ladle soup into bowls and grate or sprinkle the Parmesan cheese over the top.
    Parmesan Cheese, Grated

Produce

  • Celery (1/2 Cup)

  • Fresh Rosemary (2 Sprigs)

  • Fresh Thyme (2 Sprigs)

  • Garlic (2 Cloves)

  • Kale (7 Cups)

  • Onions (1/2 Cup)

Cheese & Lunchmeat

  • Parmesan Cheese Rind (1)

  • Parmesan Cheese, Grated (2 Tablespoons)

Canned Goods, Soups & Mixes

  • Cannellini Beans, Canned (2 (15 Ounces each))

  • Chicken Stock, Low Sodium (2 Cups)

Spice & Baking

  • Black Pepper

  • Dried Bay Leaves (2)

  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (2 Tablespoons)

Beverages

  • Water (3 Cups)

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Pot, Large (4-6 QT)

Prep Steps

  • 1

    Separate the leaves of kale from the stems. Discard the stems. Soak the leaves in a large bowl of cold water.
    Kale

  • 2

    Cut an onion into 1/4 inch dice to measure the indicated amount.
    Onions

  • 3

    Cut celery into 1/4 inch dice to measure the indicated amount.
    Celery

  • 4

    Smash the garlic under the side of your chef's knife to remove the peel. Roughly chop the garlic, then add to the celery.
    Garlic

  • 5

    Strain the beans through a colander. Rinse under cold water.
    Cannellini Beans, Canned

  • 6

    Lift the kale leaves out of the bowl of water. Dump the water with all the grit that accumulated in the bottom of the bowl. If there was a lot of grit, repeat until water is clean, then dry leaves thoroughly.
    Kale

  • 7

    Roughly chop the kale into small 1-2 inch pieces to measure the indicated amount.
    Kale

Cook Steps

  • 8

    Heat a large pot over medium heat. Add olive oil and warm.
    OnionsGarlicCeleryFresh RosemaryFresh ThymeExtra Virgin Olive OilKosher SaltBlack Pepper

  • 9

    Once oil is warm, add the chopped onion. Saute until softened and translucent. Do not brown.
    OnionsGarlicCeleryFresh RosemaryFresh ThymeExtra Virgin Olive OilKosher SaltBlack Pepper

  • 10

    Once the onion is translucent, add the chopped garlic, celery, rosemary sprigs and thyme sprigs. Season with salt and pepper, and saute until celery is softened, about 3-4 minutes.
    OnionsGarlicCeleryFresh RosemaryFresh ThymeExtra Virgin Olive OilKosher SaltBlack Pepper

  • 11

    Once the onion, garlic, celery and herb mixture is softened and fragrant, stir in the beans and add the bay leaves and Parmesan cheese rind. Stir to combine, then pour in the chicken stock and water. Proceed with next step as liquid comes to a boil.
    Chicken Stock, Low SodiumWaterParmesan Cheese RindDried Bay LeavesCannellini Beans, Canned

  • 12

    Once the liquid is boiling, lower heat to a simmer and cook for another [20 minutes]. Stir occasionally.

  • 13

    After the soup has simmered for about 20 minutes, remove the rosemary sprigs, thyme sprigs and bay leaves. Stir in the kale, then cover the pot and simmer until the kale is cooked down and tender, about [15-20 minutes]. Remove the lid to stir often.
    KaleFresh RosemaryFresh ThymeDried Bay Leaves

  • 14

    Once the kale is cooked down and tender, remove the cheese rind. Season with salt and pepper to taste. Keep the soup warm over very low heat until ready to serve.
    Parmesan Cheese RindKosher SaltBlack Pepper

  • 15

    Ladle soup into bowls and grate or sprinkle the Parmesan cheese over the top.
    Parmesan Cheese, Grated

Kale and White Bean Soup

1hr 16min prep: 20min cook: 56min

Not every recipe can be described as "light and hearty," but this one is definitely both. Packed with fiber and nutrients, yet simmered in just a light broth, you'll feel refreshed and satisfied all at once.

Notes:
  1. Feel free to substitute veggie stock or more water for the chicken stock for a totally vegetarian dish.
     

Ingredients

Produce

  • Celery (1/2 Cup)
  • Fresh Rosemary (2 Sprigs)
  • Fresh Thyme (2 Sprigs)
  • Garlic (2 Cloves)
  • Kale (7 Cups)
  • Onions (1/2 Cup)

Cheese & Lunchmeat

  • Parmesan Cheese Rind (1)
  • Parmesan Cheese, Grated (2 Tablespoons)

Canned Goods, Soups & Mixes

  • Cannellini Beans, Canned (2 (15 Ounces each))
  • Chicken Stock, Low Sodium (2 Cups)

Spice & Baking

  • Black Pepper
  • Dried Bay Leaves (2)
  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (2 Tablespoons)

Beverages

  • Water (3 Cups)

Equipment

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Can Opener
  • Chef's Knife
  • Colander
  • Cutting Board
  • Ladle
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Pot, Large (4-6 QT)

Prep Steps

  1. Separate the leaves of kale from the stems. Discard the stems. Soak the leaves in a large bowl of cold water.

  2. Cut an onion into 1/4 inch dice to measure the indicated amount.

  3. Cut celery into 1/4 inch dice to measure the indicated amount.

  4. Smash the garlic under the side of your chef's knife to remove the peel. Roughly chop the garlic, then add to the celery.

  5. Strain the beans through a colander. Rinse under cold water.

  6. Lift the kale leaves out of the bowl of water. Dump the water with all the grit that accumulated in the bottom of the bowl. If there was a lot of grit, repeat until water is clean, then dry leaves thoroughly.

  7. Roughly chop the kale into small 1-2 inch pieces to measure the indicated amount.


Cook Steps

  1. Heat a large pot over medium heat. Add olive oil and warm.

  2. Once oil is warm, add the chopped onion. Saute until softened and translucent. Do not brown.

  3. Once the onion is translucent, add the chopped garlic, celery, rosemary sprigs and thyme sprigs. Season with salt and pepper, and saute until celery is softened, about 3-4 minutes.

  4. Once the onion, garlic, celery and herb mixture is softened and fragrant, stir in the beans and add the bay leaves and Parmesan cheese rind. Stir to combine, then pour in the chicken stock and water. Proceed with next step as liquid comes to a boil.

  5. Once the liquid is boiling, lower heat to a simmer and cook for another [20 minutes]. Stir occasionally.

  6. After the soup has simmered for about 20 minutes, remove the rosemary sprigs, thyme sprigs and bay leaves. Stir in the kale, then cover the pot and simmer until the kale is cooked down and tender, about [15-20 minutes]. Remove the lid to stir often.

  7. Once the kale is cooked down and tender, remove the cheese rind. Season with salt and pepper to taste. Keep the soup warm over very low heat until ready to serve.

  8. Ladle soup into bowls and grate or sprinkle the Parmesan cheese over the top.

Please allow Cookies