Kale and White Bean Soup
Kale and white bean soup is a hearty, comforting dish that not only warms you up on a chilly day but also provides a nutritious boost. Packed with flavor from crispy bacon and aromatic vegetables, this soup transcends ordinary comfort food, making it a favorite in many households. With the addition of white beans and hearty kale, this recipe ensures that each bite is satisfying and delicious.
This delicious kale and white bean soup is an ideal dish for any occasion, whether for a family dinner or meal prep for the week ahead. The combination of ingredients creates a rich broth that is enhanced by the savory depth of bacon, fresh herbs, and the creaminess of Parmesan cheese. Plus, it comes together quickly, making it perfect for busy weekday evenings when you still want to serve a nourishing, homemade meal.
Why make this recipe
Kale and white bean soup is not only comforting for the soul but also rich in health benefits. Kale, being a superfood, packs an impressive array of nutrients, including vitamins A, C, and K, along with fiber and antioxidants. White beans complement the kale perfectly, providing a plant-based source of protein and additional fiber, making this soup a well-rounded meal choice. The addition of bacon adds a layer of flavor and richness that balances the healthful qualities of the other ingredients. Those seeking a dish that marries heartiness and healthiness will find this soup to be a standout in their recipe repertoire.
The method of creating this soup also allows for flexibility and improvisation, making it a perfect opportunity for home cooks to customize it according to their preferences. If you’re curious about incorporating seasonal vegetables or adapting the dish to your taste, this soup offers ample opportunity. This recipe serves as a canvas, inviting you to bring your culinary creativity to the fore. The satisfying combination of flavors and textures promises to delight palates of all ages, ensuring it becomes a repeated favorite on your dinner table.
How to make Kale and White Bean Soup
Making kale and white bean soup is straightforward and requires minimal preparation. Begin by gathering your ingredients and having them ready at hand; this allows the cooking process to flow smoothly. The foundation of this soup is built upon cooking the bacon until it’s crispy, which not only adds flavor but also provides a delightful contrast in texture. Once the bacon is cooked, you’ll sauté onions and carrots in the rendered fat, allowing them to soften and build layers of flavor. The aroma that fills the kitchen at this stage is irresistible.
Next, the garlic and tomato paste are introduced, bringing in their unique flavors and colors. It’s important to allow these to cook briefly to intensify their contribution to the dish. The addition of chicken broth transforms the sautéed vegetables into a soup, while the Parmesan rind imparts a savory depth as it simmers. Once the pasta is added, it cooks directly in the broth, absorbing the creamy flavors while providing an essential heartiness to the soup. Finally, the addition of white beans and kale makes this dish filling and nourishing. Finish it off with generous amounts of grated Parmesan, which not only enhances the flavor but also enriches the texture.
Ingredients
- 3 slices bacon, chopped
- 1 small onion, diced
- 3 carrots, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1/2 cup grated Parmesan cheese, plus 1 small piece rind
- 1 1/2 cups small pasta (such as ditalini) — about 8 ounces
- 1 (15-ounce) can white beans, drained and rinsed
- 1 cup frozen chopped kale, thawed and squeezed dry
Directions
- Cook the bacon in a large pot or Dutch oven over medium heat, stirring occasionally, until crisp (about 4 minutes).
- Add the onion and cook until slightly softened (about 3 minutes).
- Stir in the carrots, garlic, tomato paste, thyme, and 1/2 teaspoon each of salt and pepper; cook until the carrots start to soften (about 2 minutes).
- Pour in the chicken broth, 6 cups of water, and add the Parmesan rind. Increase heat to high, cover, and bring to a boil.
- Add the pasta and beans; cook uncovered for 5 minutes.
- Reduce heat to medium, add the kale, and simmer uncovered until slightly thickened (about 7 minutes).
- Remove the Parmesan rind, stir in half of the grated cheese, and season with salt and pepper to taste.
- Ladle into bowls and top with the remaining cheese.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
How to serve Kale and White Bean Soup
Serving kale and white bean soup can be as elaborate or simple as you desire. This dish is perfect for a casual family meal and can also hold its own at more formal dinner gatherings. To serve, ladle the soup into bowls, ensuring each serving is generous. A sprinkle of grated Parmesan cheese on top not only adds a beautiful finish but also enhances the savory flavors. Pairing the soup with crusty bread or a fresh garden salad can transform it into a complete meal that impresses.
You can also consider serving the soup with a drizzle of good-quality olive oil or a squeeze of fresh lemon juice to brighten the flavors further. For an added touch, garnish with additional thyme or even a hint of red pepper flakes for those who enjoy a bit of spice. The warm, inviting nature of this soup is sure to encourage satisfying conversation around the dining table, making it a perfect choice for family gatherings.
How to store Kale and White Bean Soup
Kale and white bean soup stores well, making it a great option for meal prepping. If you have any leftovers, allow the soup to cool to room temperature before transferring it to an airtight container. It can be safely stored in the refrigerator for up to four days. When reheating, it’s advisable to do so on the stovetop over medium heat, stirring occasionally until heated through. You may need to add a splash of water or broth if the soup thickens too much during storage.
If you wish to enjoy the soup later beyond the four-day window, consider freezing it. Divide it into portions in freezer-safe containers, allowing a little space at the top for expansion. The soup can be frozen for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating, following the same stovetop method.
Tips to make Kale and White Bean Soup
Creating the perfect kale and white bean soup might take a few attempts to fine-tune based on your taste preferences. One tip is to ensure that the bacon is truly crispy before proceeding to the next step; this will enhance the overall flavor of your soup significantly. When selecting your kale, choose that which looks vibrant and free of blemishes. If fresh kale is unavailable, frozen kale can be a convenient alternative, but ensure it is thoroughly drained and squeezed to avoid excess moisture.
Adjusting the texture can also elevate the dish. Some may prefer a silkier broth, in which case you could blend a portion of the soup after cooking and return it to the pot for a creamy consistency. Conversely, for additional texture, consider adding other vegetables such as zucchini or bell peppers. For those looking to elevate the flavors even further, adding a splash of white wine or a tablespoon of balsamic vinegar could introduce a delightful acidity that offsets the richness of the bacon and cheese.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 420 kcal
• Protein: 22 g
• Carbohydrates: 50 g
• Fat: 16 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 800 mg
FAQs
Q: Can I make this soup vegetarian?
A: Yes, you can substitute the bacon with a plant-based alternative or sauté vegetables in olive oil for a vegetarian version.
Q: Is it possible to use canned beans instead of dried beans?
A: Absolutely! Canned white beans work beautifully in this recipe. Just be sure to rinse and drain them well before adding them to the soup.
Q: Can I add more vegetables?
A: Certainly! Feel free to include your favorite vegetables, such as zucchini, spinach, or potatoes, for additional nutrition and flavor.
Kale and White Bean Soup
Ingredients
Main Ingredients
- 3 slices bacon, chopped Use thick-cut bacon for better flavor.
- 1 small onion, diced
- 3 cups carrots, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper To taste
- 2 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1/2 cup grated Parmesan cheese, plus 1 small piece rind For depth of flavor.
- 1 1/2 cups small pasta (such as ditalini) — about 8 ounces
- 1 can white beans, drained and rinsed (15-ounce)
- 1 cup frozen chopped kale, thawed and squeezed dry Fresh kale can also be used.
Instructions
Cooking
- Cook the bacon in a large pot or Dutch oven over medium heat, stirring occasionally, until crisp (about 4 minutes).
- Add the onion and cook until slightly softened (about 3 minutes).
- Stir in the carrots, garlic, tomato paste, thyme, and 1/2 teaspoon each of salt and pepper; cook until the carrots start to soften (about 2 minutes).
- Pour in the chicken broth, 6 cups of water, and add the Parmesan rind. Increase heat to high, cover, and bring to a boil.
- Add the pasta and beans; cook uncovered for 5 minutes.
- Reduce heat to medium, add the kale, and simmer uncovered until slightly thickened (about 7 minutes).
- Remove the Parmesan rind, stir in half of the grated cheese, and season with salt and pepper to taste.
- Ladle into bowls and top with the remaining cheese.
