Add Zest With Gremolata
Another fancy word, but its made with just four simple, everyday ingredients and takes five minutes to prepare. This time, the word comes from Italian, and it refers to a chopped herb condiment.
Traditionally, gremolata is made with lemon zest, garlic and parsley, though lots of flavor variations abound. I use these three classic ingredients, along with basil, which adds such a nice fresh, fragrant note. Also, as with rosemary and sage, basil pairs beautifully with cannellini beans.
Love the sound of gremolata? Try these Lemon Orzo Pasta Salad.
Tip: The white pith underneath the lemon peel is quite bitter, so be sure to not zest too deeply, or youll end up with pith in your gremolata.
I make the gremolata while the soup is simmering, and stir it into each bowl when ready to serve. I promise you it will take your soup from good to AHMAAZING. It adds an incredible amount of bright, lemony freshness that makes every bite sing!
Rustic White Bean And Kale Soup
We love rich and indulgent dishes, particularly around the holidays. You might have noticed that sweet and savory, cheesy, meaty recipes are kinda my thing. *wink*
However, all of that winter hibernation goodness can lead to some not-so-great feeling tummies. So we usually like to take a little break and kick off the new year with a lighter, healthier detox soup
What is a detox soup? While there are many different ideas and versions of what constitutes as a truly detoxifying dish depending on whether you adhere to a paleo, keto, vegan, gluten-free, or Whole 30 diet, for example a detox soup typically features wholesome and non-processed ingredients that are incredibly nourishing.
And it doesnt get much more healthful, nourishing, and wonderfully comforting than this Rustic White Bean and Kale Soup recipe. Its a vegan-friendly plant-based detox soup that is packed with hearty veggies, and perfect for making to suit nearly any dietary needs!
What Ingredients You Need
Our easy White Bean and Kale detox soup recipe includes a great combination of fresh ingredients and pantry staples.
To make this recipe youll need:
- Olive oilor preferred oil for sautéing
- Sweet onionpeeled and chopped
- Can of white beansrinsed and drained
- Fresh kale stems removed, chopped
- Small broccoli floretsfresh or frozen
- Lemon juice
- Salt and pepper
But again, feel free to omit or substitute ingredients as you like or have available. For instance, you can swap the kale for spinach, add corn kernels, or add cauliflower florets in place of or addition to the broccoli.
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A Cozy Kale And White Bean Soup With Lemon
In the late afternoon, before the ever-earlier evenings steal the last bits of our luminous, Northern, blue light, Ive been in the habit of taking the pup to the off-leash dog park near our house.
Yesterday, the Honey was home a bit early from work and we bundled up to go me in thermal tights, a long sweater, down jacket, thick cashmere/wool socks, fleece boots, and double-wrapped scarf, him in jeans and a t-shirt.
We walked the perimeter of the park a mile or so through tall grass, past fading, wild, blackberry bushes and overhanging lichen-flecked pines. The pup ran spastic, looping circles ahead of us, stopping every few yards to look back and make sure we were following. Wed hit the park a little later than usual, and with the sun quickly setting, had it mostly to ourselves. The air was still and chilly. Peaceful. The scent of pine linger-
Noooooooo not in the ughhhhh. The Honey sighed, defeatedly.
The pup had stopped. The mud puddle his paws stood planted in extended across both edges of the path, and looked at least a few inches deep. As if to signal with full certainty that this was not in fact an accident, he plopped down into it, legs outstretched, and happily wiggled, properly covering his entire belly in the dark, murky goo. He wallowed there, looking particularly pleased with himself, until we caught up to him, and ruined all of the glorious fun.
Ingredients In This White Bean And Kale Soup
This cozy Tuscan-inspired soup is easy and healthy, and you likely have all of the ingredients in your pantry right now. Heres what youll need:
- olive oil, onion, and garlic: forms the base of our soup, and a lovely trifecta to build lots of flavor upon.
- butter: adds an extra layer of flavor. For a plant based version you can simply swap in olive oil or a vegan butter.
- herbs: aromatic rosemary, thyme, and oregano. You can also use fresh.
- lemon: fresh lemon juice adds such brightness. I always reach for Meyer lemons for added sweetness and flavor when available.
- chicken or vegetable stock: use a really good, rich stock for the best overall flavor. Homemade is even better if you have it.
- salt and pepper: just a pinch of each intensifies all the other flavors. My favorite salt is Diamond Crystal.
- cannellini beans: white beans are naturally creamy, and add heartiness to this otherwise veggie-filled soup. Use your favorite white bean here . Dont worry about rinsing the beans. The extra starch helps naturally thicken the soup but if you have trouble digesting beans you can always add that step.
- kale: adds freshness and nutritional value. I prefer the Lacinato variety, but you can use curly kale, spinach, or Swiss chard as well.
Find all the exact measurements and recipe instructions below.
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What Kind Of Beans Should I Use
Honestly, use what you love . I ended up using navy beans in the final version because they get super creamy and break down a bit, giving the finished soup a thick, sort-of-stew-like consistency.
I also tested with cannellini beans they hold their shape well and are meatier than other varieties, so theyre a great choice if you prefer beans that will stay completely intact.
How To Make Sausage Kale And White Bean Soup
Step 1: prepare Ingredients
To begin, cut the sausage links out of the casing and break into bite size pieces. Then, dice the yellow onion and mince the garlic cloves.
Step 2: Brown the Sausage and Onions/Garlic
Next, heat a large pot over medium heat. Add in the sausage to the pan to brown. Cook for 5 minutes, tossing frequently.
Pour in the onions and garlic to the pot and stir. Continue cooking for 3 minutes and season with salt and pepper.
Step 3: Add remaining ingredients and simmer
Then, add the kale, white beans, and chicken broth to the pot. Heat the pot over medium high heat.
Bring to a boil and stir the soup. Cover the pot and reduce to a simmer. Simmer for 20 minutes. Finally, stir in the red wine vinegar just before serving.
Step 4: Serve it up
Serve the soup with parmesan cheese, fresh cracked black pepper, and fresh bread.
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Three Ways To Make Healthy Vegan Soup Creamy
This white bean soup is naturally creamy from just two ingredients , and no theres no coconut milk or cashews involved!
First, cannellini beans. They are one of the creamiest beans out there, and I absolutely adore them. If you cannot find them, you can substitute another white bean, but the soup wont be as creamy. To fix that, you can try adding more potatoes than called for in the recipe.
Speaking of potatoes, they are the second ingredient behind the creamy texture. When cooked down, potatoes naturally thicken this soup. I use just one medium Yukon gold potato, but if potatoes are your jam, feel free to add some more .
And finally, the last secret to the creamy texture is partially blending the soup! Blending half of the soup before adding the kale thickens up and creamifies the soup, while still retaining a good deal of texture.
To keep this recipe a one-pot meal, I use an immersion blender to blend roughly half the soup. Make sure to not blend all of the soup, as you want to keep some beans intact and retain some of the texture. If you want a smoother texture or dont have an immersion blender, use a stand blender. Transfer half of the soup to the blender, replace the center cap with a dish towel to allow steam to escape, and blend until thick and creamy. Return the blended soup to the pot.
Kale And White Bean Soup
This chunky soup has everything I love, from root veggies to potatoes to the gloriously heart healthy cannellini beans I just adore. With vegan sausage and some fresh kale stirred in, this soup is almost a meal on its own.
Makes 2-4 servings
- 2 cloves fresh garlic, smashed, minced
- ½ red onion, diced
- 4-5 fingerling potatoes, diced, do not peel
- ½ cup dried cannellini beans, rinsed well
- 1 link vegan sausage, diced
- 3 cups spring or filtered water
- 1 bay leaf
- 1 ½ tablespoons white miso
- 2 leaves lacinato kale, rinsed well, shredded
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Why This Vegan Soup Recipe Is Perfect For You
- Healthy: This white bean and kale soup is made with perfectly clean and healthy ingredients for a delicious heart healthy meal thats packed with nutrition.
- Simple and Easy: Making this white bean soup is pretty simple and easy to make with only 30 minutes of prep and cook time your meal will be ready.
- Delicious and filling: The creamy and delcious flavors of this soup will surpirse you. It will become one of your favourite soup recipes to add to your weekly menu.
How To Make This Recipe
Making this vegan white bean and kale soup is easy! You sauté the veggies and herbs in water, add the beans and broth and simmer for 30 minutes. Finish with some kale, nutritional yeast, and lemon juice.
But you have 2 options:
- You can blend a portion of the soup to make it thick and creamy . This is what you see in the pictures.
- You can leave it as is for a clearer more broth-y soup.
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Instant Pot White Bean And Kale Soup
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A nourishing, restorative and comfortingly delicious soup, this easy Instant Pot White Bean and Kale Soup recipe takes just a few minutes of prep time and your pressure cooker does the rest! Make a double batch while youre at it because it makes fabulous leftovers!
I love coming in from the cold to a bowl of hot soup. Whether its brothy or creamy, I love them all. Winter soups are also the perfect way to use up two of the vegetables still growing in my garden this time of year: Kale and carrots.
Knowing that in the next few weeks Ill be sowing seeds for new kale plants for the spring, Im generous with my winter kale harvests. Seriously, youd think I was brining in enough kale to feed my neighborhood. Its always incredible to me how a near literal mountain of chopped kale shrinks to almost nothing in a pot of soup. Its like, where did ALL of that kale GO?? But thats okay, because you and I both know how much of that nutrition-packed, powerhouse-of-a-vegetable is actually in the soup and no one else needs to know that theyre actually getting several servings of vegetables in that one bowl of soup!
Minute White Bean Soup With Kale
Published: Â» By: Kylie Â» This post may contain affiliate links. Â»
This creamy vegan white bean soup comes together in less than 30 minutes with pantry ingredients and fresh veggies. It’s the perfect quick and easy dinner when you’re looking for something hearty and satisfying!
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White Bean Kale Soup Recipe
This white bean soup recipe uses canned tomatoes, canned cannellini beans and lots of fresh organic vegetables.
- 3 tablespoons extra virgin olive oil
- 1-1/2 cup onions, chopped
- 2 teaspoons fresh thyme, chopped
- 8 cups low or sodium vegetable broth or chicken broth
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 15-ounce can chopped tomatoes
- 1 1-inch piece of Parmesan cheese
- 4 cups laconito kale leaves, finely chopped
- 1 teaspoon freshly ground black pepper
Is This Soup Healthy
This soup is perfect when you want to enjoy a flexitarian-style recipe with just a little meat. Kale is packed with antioxidants and minerals, and white beans are a great source of fiber and protein. This recipe is made from real, whole foods with no added sugars, and its naturally gluten free, grain free, and dairy free.
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Make Ahead Storage Freezing And Reheating
- Make Ahead: This white bean soup recipe is one of my favorite make ahead meals! I love to throw a big batch together over the weekend and then I’ve got quick and easy lunches ready to go whenever I need them!
- Storage: Store leftover kale soup in an airtight container for up to a week.
- Freezing: Freeze leftover soup in an airtight container for up to 3 months. Thaw overnight before reheating.
- Reheating: Reheat soup in a saucepan over medium heat. Cook, stirring frequently until warmed through. Be sure to season to taste with salt and pepper before serving.
Instant Pot White Bean Kale Soup Instructions
* See full recipe below
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How To Make Tuscan Bean Soup
Combine one can of drained and rinsed beans in a blender or food-processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
Cook bacon in a dutch-oven over medium heat until bacon renders fat and crisps up. Add onions, carrots, and celery to the bacon. Stir and cook until softened, about 6-7 minutes. Stir in garlic and rosemary. Cook until fragrant.
Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper. Simmer for 20-25 minutes or until the vegetables are tender and broth slightly reduced.
Stir in kale and cook until wilted, about 2 minutes. Add chopped parsley. Taste the soup and add more salt if needed.
How Long Will White Bean And Kale Soup Keep
Stored in an airtight container this vegan soup will keep well for up to 5 days in the refrigerator.
If you do include cooked chicken, then leftovers will keep well for up to 3 days in the fridge.
This is an excellent make-ahead recipe for freezing too! Simply allow the soup to cool completely before transferring to a freezer-safe container for up to 3 months.
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White Bean Soup Storage And Reheat Instructions
To store: Store remaining kale soup in an airtight container in the refrigerator up to 5 days. I recommend glass meal prep containers because I find the locking lid to maintain freshness better than any plastic containers or zip-top storage bags.
To freeze: First, cool the soup to room temperature before freezing and transfer it into freezer-safe containers or zip-top freezer storage bags. If you use the zip-top bags, lay them flat in the freezer so they take less freezer space. Frozen soups in these bags keep well for about 6 weeks. After that, it will begin to lose flavor and may develop freezer burn.
To reheat: White Bean and Kale Soup can easily be reheated in on the stove over medium-high heat for about 5 minutes, or in a microwave in short intervals on medium-high power. Either way, do not overheat as the vegetables may become mushy.
Ingredients Needed For Kale And White Bean Soup Recipe:
- Olive oil
- Dried thyme
- Dried sage
- White beans – I like to use dried cannellini beans instead of canned. But if you prefer to use canned white beans, go ahead! Read below on how to reduce the cooking time for canned beans.
- Vegetable stock – Since this is a vegetarian soup, I like to use vegetable stock or broth. If you do not care about keeping it vegetarian/vegan, use chicken stock if that’s what you have on hand.
- Fresh kale – I like to use Tuscan kale.
- Fresh lemon juice – Fresh lemon juice is always best! If you only have bottled lemon juice, go ahead. Just don’t skip the lemon juice because it’s a finishing touch to round the flavors out.
- Salt and pepper
FREQUENTLY ASKED QUESTIONS:
How do you cook dried beans? Cooking dried beans are easy, but they do require a little extra time. When I know I am making a recipe using dried beans, I like to soak the beans overnight in water. When soaking the beans make sure the water is covering the beans and allow them to soak overnight or for at least 8 hours. Soaking the beans reduces the cooking time.
Can I use canned beans instead of dried beans?
Of course! Instead of allowing the soup to simmer for 1.5 hours, 30 minutes is best to allow the flavors to develop. You will want to use 2-3 15-ounce cans.
FREEZER MEAL INSTRUCTIONS
This white bean and kale soup is the perfect freezer meal! You can either prep this before cooking or after cooking. For best results, use within 4-6 months.
TO FREEZE BEFORE COOKING:
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