Description
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable or chicken broth
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)
2 cups chopped kale, stems removed
½ cup heavy cream (or coconut milk for dairy-free)
½ cup grated Parmesan cheese
Juice of ½ lemon
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds until fragrant.
Add the white beans, broth, thyme, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook for 10 minutes.
Use an immersion blender to partially blend the soup, leaving some beans whole for texture. (Alternatively, blend half the soup in a blender and return it to
the pot.)
Stir in the chopped kale and let it wilt for 3-4 minutes.
Pour in the heavy cream and Parmesan cheese, stirring until combined and creamy.
Finish with a squeeze of fresh lemon juice for brightness. Adjust seasoning to taste.
Serve warm with extra Parmesan and crusty bread. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Build the Base: Add the drained white beans, broth, thyme, salt, black pepper, and optional red pepper flakes to the pot. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Blend for Texture: Using an immersion blender, pulse the soup several times directly in the pot until it is partially creamy but still has plenty of whole beans for texture. If using a countertop blender, carefully blend half of the soup and return it to the pot.
- Wilt the Greens: Add the chopped kale to the pot. Stir and let it simmer for 3-4 minutes until the kale is wilted and tender.
- Finish with Creaminess & Brightness: Reduce the heat to low. Stir in the heavy cream (or coconut milk) and grated Parmesan cheese until fully incorporated and the soup is creamy. Remove the pot from heat and stir in the fresh lemon juice.
- Final Seasoning: Taste the soup and adjust salt, pepper, or lemon juice as needed.
Serving Suggestions
This versatile soup pairs beautifully with various sides. Serve it in a deep bowl with a final sprinkle of Parmesan cheese and a drizzle of high-quality olive oil. For dipping, offer crusty artisan bread, garlic bread, or warm focaccia. For a heartier meal, pair it with a simple side salad dressed with a lemony vinaigrette or a gourmet grilled cheese sandwich.
How-to Summary
This creamy white bean and kale soup is a 30-minute, one-pot meal. Sauté onion and garlic, simmer with beans and broth, then partially blend. Wilt the kale, finish with cream, Parmesan, and a squeeze of lemon for a rich yet bright flavor.
Frequently Asked Questions
Can I use a different type of bean? Yes, cannellini beans are ideal, but great northern beans or navy beans will work well as substitutes.
How can I make this soup vegan? Use vegetable broth, substitute the heavy cream with full-fat coconut milk, and replace Parmesan with 2 tablespoons of nutritional yeast or a vegan Parmesan alternative.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much.
Can I freeze this soup? You can freeze it, but for best texture, avoid adding the dairy or coconut cream before freezing. Thaw overnight in the fridge, reheat, and then stir in the cream.
What can I use instead of kale? Spinach, Swiss chard, or escarole are excellent alternatives. Add spinach just before serving so it wilts but doesn’t overcook.
Common Mistakes to Avoid
- Over-blending: Blending the soup completely will turn it into a thin purée. The goal is a creamy base with whole beans for texture.
- Boiling After Adding Dairy: Once cream or coconut milk is added, avoid bringing the soup to a boil, as this can cause it to separate or curdle.
- Skipping the Lemon Juice: The acid from the lemon is crucial. It cuts through the richness and brightens all the other flavors.
- Not Rinsing the Canned Beans: Always drain and rinse canned beans to remove the starchy, salty liquid they are packed in, which can affect the soup’s flavor and texture.
Conclusion
This creamy white bean and kale soup is the perfect combination of comforting, nutritious, and quick to prepare. With its rich texture from blended beans, hearty greens, and a bright finish of lemon, it’s a satisfying meal that feels gourmet but comes together with minimal effort. Master the simple steps, avoid the common pitfalls, and you’ll have a versatile recipe to return to all season long.