Facebook0Pin0Reddit0Email0Print0 This homemade White Bean and Kale Soup recipe is affordable, easy, and the epitome of comfort food no matter what season you serve it.My simple soup recipe proves that you can coax loads of flavor out of 5 ingredients in just 30 minutes.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsWhite Bean and Kale Soup RecipeRecipe ingredients Ingredient notes Cannellini beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking).

You can use any type of canned or cooked bean instead of black beans.You’ll mash half of the beans to thicken the soup and stir in the other half whole.Chicken broth: Chicken broth adds the best flavor to this soup.Substitute vegetable broth to make the soup vegetarian or vegan.Kale: Any hearty, leafy dark green like escarole or chard will do.Just be sure to remove the thick stems and tear into 1-inch pieces for spoon-sized bites that wilt down wonderfully.

Step-by-step instructions Heat the oil in a 3 quart saucepan over medium-high heat until shimmering.Add onion and cook until softened, about 5 minutes.Meanwhile, mash one can of beans in a small bowl.Add mashed beans, broth, and water to saucepan.

Bring to a boil.Stir in the remaining whole beans and the kale.Reduce heat, partially cover, and simmer about 20 minutes, until the kale is tender.Season to taste with salt and pepper (I like 1 teaspoon

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