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Cozy Hearty Kale and White Bean Soup

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A comforting and nourishing soup combining tender kale and creamy white beans in a savory broth, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups (1.4 liters) vegetable broth or chicken broth (low-sodium preferred)
  • 2 cups (300g) white beans, cooked or canned (cannellini or great northern beans)
  • 4 cups packed (about 120g) curly kale or Tuscan kale, stems removed and leaves chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Juice of half a lemon
  • Optional: red pepper flakes for heat

Instructions

  1. Chop the onion, carrots, and celery into small, even pieces (about ¼ inch). Mince the garlic cloves finely. Remove kale stems and roughly chop the leaves. Rinse and drain the canned white beans if using.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and veggies start to soften, about 8 minutes.
  3. Add the garlic and cook for another minute until fragrant, being careful not to brown it.
  4. Stir in 1 teaspoon smoked paprika and 1 teaspoon dried thyme. Pour in 6 cups of broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes to let flavors meld.
  5. Add the chopped kale and white beans. Simmer gently until kale is tender but still vibrant green, about 7-10 minutes, stirring occasionally.
  6. Using an immersion blender, blend about one-third of the soup in the pot until smooth. Alternatively, transfer a portion to a blender, puree, and stir back in to create a creamy texture.
  7. Taste and season with salt and pepper. Add a squeeze of fresh lemon juice and, if desired, a pinch of red pepper flakes.
  8. Ladle soup into bowls and optionally drizzle with extra virgin olive oil. Serve hot with crusty bread or grilled cheese.

Notes

Use low-sodium broth to control saltiness. Blend part of the soup for a creamy texture without cream. Add kale late to keep it vibrant and tender. Fresh lemon juice brightens the flavors at the end. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: kale soup, white bean soup, hearty soup, healthy soup, vegan soup, gluten-free soup, comfort food, easy soup recipe

Find it online: https://tastypierecipes.com/cozy-hearty-kale-and-white-bean-soup-recipe-easy-homemade-comfort-soup/