Cannellini Bean Kale Soup
A hearty and nutritious cannellini bean and kale soup, perfect for a comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 6 cups vegetable broth
- 2 cans cannellini beans rinsed and drained (15 ounce each)
- 6 ounces kale stems removed and chopped
- 0.5 teaspoon red pepper flakes optional
- to taste salt
- to taste black pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add rinsed and drained cannellini beans and chopped kale to the pot. Stir in red pepper flakes, if using.
- Bring the soup back to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until kale is tender and flavors have melded. The longer it simmers, the better the flavor.
- Season with salt and black pepper to taste.
- Serve hot, optionally with crusty bread.
Notes
This soup can be made ahead of time and reheats beautifully. It's also easily customizable with other vegetables like potatoes or zucchini.