Kale White Bean Soup
This tasty kale and white bean soup recipe features hearty vegetables in a tangy, flavorful broth—a cozy dinner that’s both vegan and gluten-free! We love serving it with crusty bread or a salad to make it a meal.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 6
Ingredients 15
- 1 bulb fennel, diced (fronds reserved for a garnish)
- 2 large carrots, diced
- 5 garlic cloves, minced
- 2 15-ounce cans white beans (cannellini, navy beans, or Great Northern beans), drained and rinsed
- 2 tablespoons olive oil
- 1 28-ounce can fire roasted diced tomatoes, with their liquid (see Notes)
- 1 28-ounce can fire roasted crushed tomatoes (see Notes)
- 4 cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- Black pepper, to taste
- 1 bunch Tuscan kale
- Toasted pine nuts , for the garnish (optional)
- Other optional garnishes: Truffle oil or olive oil drizzle, flaky sea salt
Method 4
- 01
Prepare the vegetables, as noted above.
- 02
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the fennel, carrots, and garlic and cook for 7 to 8 minutes, until the carrots are tender.
- 03
Add the white beans, diced tomatoes, crushed tomatoes, water, Italian seasoning, smoked paprika, and kosher salt . Simmer 12 minutes (if not using fire-roasted tomatoes, simmer 30 minutes; you may need to add a pinch of sugar to balance the flavors).
- 04
Add the kale and cook 2 to 3 more minutes until wilted. Taste and add additional salt as desired. Serve immediately, garnished with fennel fronds and optional garnishes. The soup stores up to 4 days refrigerated. Leftovers store frozen for up to 3 months.
Provenance
- recipe-clones/acouplecooks-data
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