Creamy White Bean and Kale Soup Recipe
This creamy white bean soup with kale is a simple, quick, and nourishing dish that balances hearty navy beans with fresh kale and warming herbs. It offers a smooth texture with a gentle zing from lemon juice and a hint of spice from red pepper flakes, making it both comforting and vibrant.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, small dice
- 1 medium carrot, small dice
- 1 stick celery, small dice
- 3 cloves garlic, minced
- Red pepper flakes or Aleppo pepper, to taste
- 1 tablespoon fresh rosemary leaves, minced
- 4 cups cooked navy beans, drained and rinsed
- 4 cups vegetable stock
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper, to taste
- 3 cups chopped and packed Lacinato kale (roughly 1 small bunch)
- ¼ cup flat leaf parsley leaves, chopped
Instructions
- Sauté Vegetables: Heat the olive oil in a medium-large soup pot over medium heat. Add the diced onions, carrots, and celery, stirring occasionally. Cook until the vegetables become lightly softened and translucent, about 5 minutes.
- Add Aromatics: Stir in the minced garlic, red pepper flakes, and minced rosemary. Cook for about 30 seconds until the garlic is fragrant, ensuring not to burn it.
- Add Beans and Stock: Add the drained navy beans to the pot, stirring to combine. Pour in the vegetable stock and stir once more. Increase the heat and bring the soup to a boil.
- Blend Half the Soup: Carefully ladle half of the boiling soup into an upright blender with a vented lid. Add the fresh lemon juice. Start blending at low speed, increasing gradually to high, and blend until completely smooth. Return the pureed soup to the pot. Season with salt and black pepper to taste.
- Add Kale and Finish Cooking: Stir in the chopped kale and bring the soup back to a boil. Cook until the kale is slightly wilted and bright green. Adjust seasoning with additional salt and pepper if needed.
- Add Parsley and Serve: Stir in the chopped flat leaf parsley. Serve the soup hot, optionally drizzling with lemon-infused extra virgin olive oil for added flavor.
Notes
- For the best flavor, use homemade vegetable stock instead of store-bought.
- Finishing with lemon-infused extra virgin olive oil elevates the freshness and adds a lovely aroma.
- This soup balances mild heat and bright acidity, making it both comforting and lively.
