White Bean and Kale Soup

September 2024 · 3 minute read

This White Bean and Kale Soup is full of vegetables & herbs and gets plenty of zing from white wine & sherry vinegar. A hearty, healthy winter meal!

vegan / gluten free / winter

White Bean and Kale Soup

I just love making soups. There’s something so cozy and comforting about the whole process. It hasn’t exactly been soup weather around here, so last week when it dipped down into the 60’s, a stay-home, curl-up-on-the-sofa, soup night (and this white bean and kale soup) happened.

Why you’ll love this white bean soup

What makes this White Bean and Kale Soup so good?

Its ingredients, of course:

Enjoy with lots of crusty bread and some nice red wine…

adapted from Bon Appetit

5.0 from 7 reviews

White Bean and Kale Soup

  PrintThis White Bean and Kale Soup is a healthy vegetarian weeknight dinner! We love it served with a shaving of cheese and slices of crusty bread.Author: Recipe type: SoupServes: 2 as a mainIngredientsInstructions
  • In a medium pot, heat the oil over medium heat. Add the shallots and a few pinches of salt and pepper, and cook until they’re beginning to turn translucent, 5-7 minutes. Add the carrots, garlic, mushrooms, and a pinch of salt and stir. Continue cooking until the mushrooms wilt down, another 10 minutes or so, stirring occasionally (turn down the heat on your stove slightly if your vegetables start to burn).
  • Add the white wine and stir to get the bits off the bottom of the pan, and cook until the liquid reduces, 5-7 minutes. Add the broth, white beans, and rosemary and bring to a boil. Add the kale. Reduce heat and simmer for 15-20 minutes or so.
  • Mix in the sherry vinegar, tarragon, and chives. Toss in a few pinches of red pepper flakes. Taste and add more salt & pepper to your liking.
  • Serve with freshly grated Parmesan cheese and crusty bread.
  • 3.4.3177
     

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