Name: Hearty White Bean and Kale Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 2 (15-ounce) cans Cannellini beans, drained and rinsed well (or other white beans); 6-8 large kale leaves, ribs removed, leaves torn into 2-inch pieces; 1 medium yellow onion, finely chopped; 2 large celery stocks + leafy greens, finely chopped; 1 large carrot, grated or finely chopped; 2-3 cloves garlic, pressed or grated; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon dried oregano; 1 bay leaf; 4 small Yukon gold potatoes (about 1/2 pound), washed, skin on, chopped into ½ inch cubes; 4 cups (1 quart) vegetable stock or chicken stock, store-bought or homemade; 2 cups filtered water (or additional vegetable stock); 1 tablespoon red wine vinegar (or fresh lemon juice, or white vinegar); Sea salt, to taste (about 2 teaspoons if stock contains salt, more if stock is unsalted or low-sodium); 1/4 teaspoon freshly ground black pepper; Optional: ½ pint grape tomatoes, halved; Optional: 1/4 teaspoon crushed red pepper flakes (omit if you prefer no heat)

Description

White Bean and Kale Soup is a cozy, nourishing meal packed with creamy cannellini beans, tender kale, and Yukon gold potatoes. This healthy, Whole Foods Soup Bar-inspired soup recipe is perfect for the cooler months and easy to make for a comforting, satisfying dish.

Ingredients

Units

2 tablespoons extra virgin olive oil
2 (15-ounce) cans Cannellini beans, drained and rinsed well (or other white beans)
6-8 large kale leaves, ribs removed, leaves torn into 2-inch pieces
1 medium yellow onion, finely chopped
2 large celery stocks + leafy greens, finely chopped
1 large carrot, grated or finely chopped
2-3 cloves garlic, pressed or grated
2 teaspoons finely chopped fresh rosemary
1 teaspoon dried oregano
1 bay leaf
4 small Yukon gold potatoes (about 1/2 pound), washed, skin on, chopped into 1/2 inch cubes
4 cups (1 quart) vegetable stock or chicken stock, store-bought or homemade
2 cups filtered water (or additional vegetable stock)
1 tablespoon red wine vinegar (or fresh lemon juice, or white vinegar)
Sea salt, to taste (about 2 teaspoons if stock contains salt, more if stock is unsalted or low-sodium)
1/4 teaspoon freshly ground black pepper
Optional: 1/2 pint grape tomatoes, halved
Optional: 1/4 teaspoon crushed red pepper flakes (omit if you prefer no heat)

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Instructions

Heat olive oil in a large soup pot over medium heat. Add the onions, celery, carrots and 1/2 teaspoon salt and saute until the onions are soft and translucent, 6-7 minutes.
Add the garlic, rosemary, oregano, bay leaf and crushed red pepper flakes (if using); saute another 1-2 minutes until very fragrant.
Add the beans, potatoes, stock, water, 2 teaspoons salt, and bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes or until the potatoes are fork-tender.
Turn off the heat. Remove the bay leaf and puree about 1/3 of the soup with an immersion blender (or regular blender); try to blend about 1/3 of the beans to give the soup a creamy texture.
Turn the heat back on to low. Add the kale, vinegar, and tomatoes (if using). Let simmer on low for at least 20 minutes, up to 60 minutes, then serve.

Notes

This soup can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.