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Everyday Kitchen

Soups · 35 min

White Bean and Kale Soup

A pantry soup that tastes like it simmered all afternoon. Canned beans, one bunch of kale, and a parmesan rind if you have one.

You'll need

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) cannellini beans, drained
  • 4 cups vegetable or chicken broth
  • 1 bunch kale, stemmed and torn
  • 1 parmesan rind (optional)
  • Salt, pepper, and a squeeze of lemon

Steps

  1. Warm the oil in a soup pot over medium heat. Cook the onion, carrot, and celery with a pinch of salt until soft, 8 minutes.
  2. Add the garlic and cook 1 minute more.
  3. Add the beans, broth, and parmesan rind. Simmer 15 minutes.
  4. Mash a ladleful of beans against the side of the pot to thicken the broth.
  5. Stir in the kale until wilted, 3–4 minutes. Season with salt, pepper, and lemon.

Leftovers thicken overnight — thin with a splash of water when reheating.