Cannellini Bean Kale Soup
A hearty and healthy soup packed with tender cannellini beans, nutrient-rich kale, and aromatic vegetables.
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
- 0.5 teaspoon Dried Thyme
- 0.25 teaspoon Red Pepper Flakes (optional)
- 6 cups Vegetable Broth
- 2 cans Cannellini Beans rinsed and drained
- 1 bunch Kale stems removed and chopped
- 0.5 teaspoon Salt to taste
- 0.25 teaspoon Black Pepper to taste
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 5-7 minutes.
- Stir in minced garlic, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
- Pour in the vegetable broth and add the rinsed and drained cannellini beans.
- Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Add the chopped kale to the pot. Stir until wilted, which should take about 3-5 minutes.
- Season the soup with salt and black pepper to taste.
- Serve hot.
Notes
This soup is even better the next day as the flavors deepen. Feel free to add other vegetables like potatoes or zucchini. For a creamier texture, you can blend a portion of the soup before adding the kale.