Creamy White Bean Soup With Kale
Creamy White Bean Soup with Kale is a comforting, nutritious dish that blends the creamy richness of navy beans with the hearty texture of kale.
This simple yet flavorful soup is perfect for chilly days, offering a balance of vegetables, herbs, and a touch of citrusy brightness from fresh lemon juice. With its wholesome ingredients, including carrots, celery, and rosemary, this soup is as satisfying as it is nourishing.
Whether you’re enjoying it as a light meal or a side, it’s a delicious way to add more greens and beans to your diet.
Why You’ll Love This Recipe:
People will love this Creamy White Bean Soup with Kale because it combines hearty, wholesome ingredients with rich, comforting flavors.
The creamy navy beans provide a smooth, velvety base, while the kale adds a burst of color and nutrients.
The soup is perfectly seasoned with fresh rosemary, chili flakes, and a hint of lemon juice, creating a satisfying balance of savory and bright flavors.
It’s a healthy, filling, and easy-to-make option that’s perfect for a cozy meal, and its plant-based ingredients make it a great choice for anyone looking to eat more veggies while still enjoying a delicious, hearty dish.
Key Ingredients:
Navy beans: These beans provide a creamy, smooth texture and are packed with protein and fiber, making the soup both filling and nutritious.
Lacinato kale: This dark leafy green adds a hearty, earthy flavor, as well as a boost of vitamins and minerals.
Vegetable stock: A flavorful base for the soup, bringing depth and savory richness without overpowering the other ingredients.
Fresh rosemary: Adds a fragrant, woody aroma that perfectly complements the other vegetables and enhances the overall flavor of the soup.
Lemon juice: Provides a bright, tangy contrast to the creamy beans and helps balance the richness of the soup.
Garlic, onion, carrots, and celery: These aromatic vegetables form the flavor foundation of the soup, adding sweetness and depth to each spoonful.
Creamy White Bean Soup With Kale
Ingredients:
1 tablespoon olive oil
1 medium yellow onion, small dice
1 medium carrot, small dice
1 stick celery, small dice
2 cloves garlic, minced
chili flakes or aleppo pepper, to taste
1 sprig fresh rosemary, minced
4 cups cooked navy beans, drained and rinsed
4 cups vegetable stock
2 tablespoons fresh lemon juice
sea salt and ground black pepper, to taste
3 cups packed chopped lacinato kale (roughly 1 small bunch)
¼ cup flat leaf parsley leaves, chopped
Instructions
Step 1:
Heat the oil in a medium-large soup pot over medium heat.
Add the onions, carrots, and celery to the pot and stir.
Sauté the vegetables until lightly softened and translucent, about 5 minutes.
Step 2:
To the pot, add the garlic, chili flakes, and rosemary.
Stir and cook until garlic is fragrant, about 30 seconds.
Add the navy beans to the pot and stir.
Add the vegetable stock to the pot and stir once more.
Bring the soup to a boil.
Step 3:
Once boiling, ladle half of the soup into an upright blender.
Add the lemon juice to the blender as well.
Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified.
Pour this liquified portion back into the pot.
Season the soup with salt and pepper.
Step 4:
Add the kale to the pot and bring the soup to a boil.
Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary.
Stir in the chopped parsley as well.
Serve the soup hot.
Notes:
Blending the Soup: Blending half of the soup (after cooking the beans) creates a creamy, smooth texture while leaving some whole beans and vegetables for added texture. If you prefer a completely smooth soup, feel free to blend all of it.
Kale Substitutes: While this recipe calls for lacinato kale, you can also use curly kale or other greens like spinach or Swiss chard. Just keep in mind that different greens may require slightly different cooking times (spinach wilts faster, for example).
Adjusting Consistency: If you prefer a thinner soup, you can add extra vegetable stock or water to reach your desired consistency. If you like a thicker soup, simply skip some of the liquid or blend in more of the beans.
Seasoning: Taste the soup after adding the kale and adjust the seasoning. Sometimes, depending on the vegetable stock used, you may need a bit more salt or pepper. Adding a dash of white wine vinegar or more lemon juice can brighten the flavors if you find it too rich.
Storage: This soup keeps well in the fridge for 3-4 days and actually tastes even better the next day as the flavors meld together. You can also freeze the soup for up to 3 months. Just let it cool completely before transferring to airtight containers for freezing.
Topping Ideas: To enhance the soup, top with a drizzle of olive oil, a sprinkle of parmesan cheese, or some crusty bread for dipping. For added texture, you could also add toasted nuts like pine nuts or almonds.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 150 | Protein: 8 grams | Carbohydrates: 20 grams | Fat: 6 grams | Fiber: 6 grams
Frequently Asked Questions:
Can I use canned beans instead of cooking navy beans from scratch?
Yes, you can substitute cooked navy beans with canned navy beans.
Use about two 15-ounce cans of drained and rinsed navy beans instead of cooking your own.
What can I use as a substitute for lacinato kale?
If lacinato kale is not available, you can use curly kale or spinach as a substitute in this recipe.
Adjust the cooking time accordingly based on the greens you choose.
Can I omit the fresh lemon juice from the recipe?
While fresh lemon juice adds a refreshing tang to the soup, you can omit it if you prefer.
Consider adjusting the seasoning slightly to balance the flavors.
How long can I store leftovers of this soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheat it on the stovetop or in the microwave until heated through before serving.
Can I freeze this soup for later use?
Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or resealable bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Can I use other types of beans instead of navy beans?
Yes, you can use other types of beans like cannellini beans or Great Northern beans as substitutes for navy beans in this recipe.
Adjust the cooking time as needed.
How can I adjust the spiciness of the soup?
You can adjust the spiciness of the soup by varying the amount of chili flakes or Aleppo pepper added.
Start with a small amount, taste, and add more according to your preference.
Can I use dried rosemary instead of fresh rosemary?
Yes, you can use dried rosemary if fresh rosemary is not available.
Use about half the amount of dried rosemary compared to fresh, as dried herbs are more concentrated in flavor.
Is it necessary to blend a portion of the soup?
Blending a portion of the soup helps create a creamy texture while still maintaining some chunkiness.
If you prefer a completely smooth soup, you can blend all of it, or if you prefer it chunky, you can skip blending altogether.
What can I serve with this soup for a complete meal?
This soup pairs well with crusty bread, a side salad, or even a protein such as grilled chicken or fish.
It can also be served alongside a grain like quinoa or brown rice for a more substantial meal.