Kale White Bean Soup

Course: Soup

Cuisine: American

Keyword: tuscan white bean soup, vegan soup recipes, white bean soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 282kcal

Author: Ashley

This delicious and creamy White Bean and Kale Soup is the perfect quick and easy meal. It is made with white beans, onions, carrots, celery, and curly kale for lots of texture and flavor. Includes plenty of tips on how to make white bean soup creamy without dairy.

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Ingredients

1 tablespoon olive oil
1 medium yellow onion diced
2 medium carrots diced (equal to 1 cup)
2 sticks celery diced (equal to 1 cup)
3 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes
4 cups vegetable broth
2 (14 ounce) cans cannellini beans (divided), drained and rinsed
fine sea salt to taste
ground black pepper to taste
1 (14 ounce) can full-fat coconut milk just the cream, liquid discarded (see notes)
1 tablespoon fresh lemon juice or sub vinegar
1 bunch curly kale about 4 cups chopped
2 tablespoons minced flat leaf parsley leaves

Instructions

Gather all of your ingredients: Dice vegetables, mince garlic, chop kale, and mash one can of beans, while keeping the other can whole.
Cook vegetables: Heat a Dutch oven or heavy-bottomed pot over medium heat. Add oil, onions, carrots, celery, minced garlic cloves, and spices. Stir frequently for 5-8 minutes, cooking until carrots and celery are slightly soft.
Add remaining ingredients: Add broth, whole white beans and mashed white beans, plus salt and pepper. Bring to a simmer for 5 minutes, then stir in the coconut cream, lemon juice, kale and parsley.
Continue cooking soup for another 5 minutes, until kale is wilted.
Serve immediately and enjoy with your favorite soup additions such as crusty bread.

Notes

COCONUT CREAM - I like to use just the coconut cream, and saving the liquid for smoothies. Make sure you do not shake the can prior to removing the cream with a large spoon. If not worried about this recipe being dairy-free, you can sub about 3/4 cup half & half.

STORAGE - leftover soup can be stored in an airtight container in the fridge for up to 1 week.

FREEZE - cool completely, then store in a freezer-safe storage container. Freeze for up to 3 months.

THAW - thaw frozen soup overnight in the fridge.

REHEAT - place the soup in a large pot on the stovetop. Reheat over medium-low heat until warmed through.

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