White Bean and Kale Soup
Simple and hearty soup made with fresh kale, white beans, and veggies. Easy to make and so flavorful.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 3-4 cloves garlic pressed
- 2 large carrots peeled and diced
- 1 yellow onion finely diced
- 1 stalk celery diced
- 2 bay leaves
- 2 tablespoons Italian seasoning
- 45 ounces cannellini beans 3 x 15 oz cans, drained and rinsed
- 1 tablespoon tomato paste
- 2 cups kale or baby spinach chopped
- 4 cups vegetable Broth or chicken broth
- Salt and black pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the onion, garlic and saute for 2-3 minutes, or until the onion softens.
- Then, add the carrots and celery and cook for 4- 5 minutes, stirring often. Stir in the beans, tomato paste, sprinkle the seasonings, and add the bay leaves.
- Pour the broth and bring to a boil, then let the soup simmer for 15-20 minutes.
- Once the soup is done, remove it from heat. Use a potato masher to mash some of the beans, straight into the pot, for a creamier texture.
- Place back on the heat, add the kale or baby spinach and cook for 2 minutes more, or just until wilted.
- Discard the bay leaves and serve the soup warm!
Notes
- Serving size: one bowl or 2 cups
- Use any beans of your choice. We love white beans for this recipe
- For a vegan or vegetarian option use vegetable broth.
- Want a creamier consistency? Add one cup of coconut cream/milk or heavy cream.
- You may use frozen kale or spinach if you don't have fresh. Make sure you allow it to thaw out first and then drain.
- Any oil would work.
Nutrition
Serving: 1bowl | Calories: 237kcal | Carbohydrates: 42g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1180mg | Potassium: 257mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6632IU | Vitamin C: 31mg | Calcium: 188mg | Iron: 5mg