As the crisp air of fall settles in, there’s nothing like a bowl of warm, hearty soup to bring comfort to your table. This Creamy Tuscan White Bean and Kale Soup is a delicious blend of flavors that feels like a hug in a bowl. Packed with tender white beans, lush kale, and a creamy broth, it’s a nourishing meal perfect for any chilly day. Gather your ingredients and let’s get cooking!
Steps
- Warm the olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, stirring occasionally until they soften and become translucent, around 5 minutes.
- Stir in minced garlic, chili flakes, and rosemary, cooking for about 30 seconds until the garlic releases its aroma. Incorporate the navy beans, mixing them well with the vegetables.
- Pour in the vegetable stock and bring the mixture to a boil. Once boiling, transfer half of the soup into a blender, adding the lemon juice, and blend it until completely smooth.
- Return the blended soup to the pot, mixing it with the unblended portion. Season with salt and pepper to taste.
- Add the chopped kale to the pot and bring the soup back to a boil. Allow the kale to wilt and turn bright green, then adjust the seasoning if needed.
- Stir in the chopped parsley right before serving and enjoy the soup hot.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced small
- 1 medium carrot, diced small
- 1 stick celery, diced small
- 2 cloves garlic, minced
- Chili flakes or Aleppo pepper, to taste
- 1 sprig fresh rosemary, minced
- 4 cups cooked navy beans, drained and rinsed
- 4 cups vegetable stock
- 2 tablespoons fresh lemon juice
- Sea salt and ground black pepper, to taste
- 3 cups packed chopped lacinato kale (about 1 small bunch)
- ¼ cup flat leaf parsley leaves, chopped
FAQ
- How can I make the soup creamier without using dairy?
- To achieve a creamy texture without dairy, puree half of the soup in a blender. This trick adds a touch of richness while keeping the soup light and broth-like.
- Can I use canned beans instead of dried beans?
- Yes, canned beans can be used, but for the best flavor and texture, cooking beans from their dried state is recommended.
- Is it necessary to make homemade vegetable stock?
- While not essential, using homemade vegetable stock enhances the flavor of the soup. If you have time, it’s worth the effort to make your own.
- How do I prevent the kale from becoming overcooked when reheating the soup?
- If you plan to freeze the soup, leave the kale out. Add it when reheating so it remains vibrant and not overcooked.
- What can I add to the soup for extra flavor?
- Finishing the soup with a drizzle of lemon-infused olive oil can enhance its flavor. You can also adjust the spice level with chili flakes or Aleppo pepper.
Tips
- For a richer flavor, consider making your own vegetable stock. This enhances the simple ingredients and adds a depth that store-bought versions may lack.
- To achieve a creamy yet broth-like texture, blend half of the soup and mix it back into the pot. This trick provides a touch of richness without losing the soup’s lightness.
- If planning to freeze the soup, omit the kale before freezing. Add fresh kale when reheating to maintain its vibrant color and avoid overcooked leaves.
- Finish the soup with a drizzle of lemon-infused olive oil for an extra layer of flavor and a refreshing citrus lift.
Equipment
- Upright Blender – Needed for pureeing half of the soup to achieve a creamy texture.
- Medium-Large Soup Pot – Essential for cooking the soup.
- Ladle – Useful for transferring the soup into the blender.
