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  • Alison Golding

White Bean and Kale Soup

Updated: Feb 26, 2021


This creamy white bean and kale soup is both easy and delicious and in my books, those are two winning traits!

Ingredients


1 tbsp olive oil

Large bunch of kale (stems removed and chopped)

2 cans of cannellini (white kidney) beans

1 onion (chopped)

2 medium carrots

2-3 cloves of garlic (finely diced)

1 c white wine

4 c chicken or vegetable broth

1 c grated Parmesan

Herbs and spices to taste- I use a pinch of salt, a pinch of red pepper flakes, a bay leaf and about 3/4 tsp each of rosemary, oregano, and thyme.


Directions


Sauté onion and garlic in olive oil until softened, then add one can of cannellini beans and mash (this gives the broth a creamy texture). Add white wine, bring to a boil and stir well, removing any bits stuck to the bottom of the pot. Add all of the remaining ingredients except for the Parmesan cheese. Bring back to a boil and then reduce heat and simmer for 15 minutes (until kale and carrots are tender). Stir in Parmesan cheese and serve.

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