Creamy Cannellini Bean and Kale Soup
This hearty, nutrient-packed cannellini bean and kale soup is a delicious and comforting option for any season. With a rich blend of creamy beans, tender vegetables, and aromatic herbs, this dish is perfect for a nourishing meal. Serve it with crusty bread for dipping, and you’ve got a wholesome meal that’s hard to beat.
Ingredients
Here’s everything you’ll need to make this flavorful soup:
- 3 cans (15 ounces each) of cannellini beans, rinsed and drained
- 1 yellow onion, finely sliced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and sliced
- 1 stalk celery, chopped
- ⅓ cup white wine (such as Pinot Grigio)
- 2 cups kale, finely chopped (stems removed)
- 2 ¼ to 4 cups chicken or vegetable broth (adjust for preferred consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- ¼ teaspoon red pepper flakes (optional, for a spicy kick)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Step-by-Step Instructions
Sauté the Vegetables and Aromatics
Heat olive oil in a large Dutch oven or saucepan over medium heat. Add the sliced onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft and begins to caramelize. Stir in the minced garlic, sliced carrots, and chopped celery. Cook for an additional 10 minutes, allowing the vegetables to soften and develop a golden-brown color. This caramelization adds depth to the soup’s flavor.
Deglaze with Wine
Pour the white wine into the pan and stir, scraping the bottom of the pot to release any browned bits (these add flavor). Let the wine simmer for 5-7 minutes, or until most of the liquid has evaporated.
Add the Beans, Seasonings, and Broth
Stir in the rinsed cannellini beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, thyme, and oregano. Pour in 2 ¼ cups of broth to start; you can adjust the amount later to achieve your desired consistency. Stir well to combine.
Simmer the Soup
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Blend for Creaminess
Remove the bay leaves and discard them. Carefully scoop out about 2 ½ to 3 cups of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir well. This step gives the soup a creamy, velvety texture while retaining some chunky elements. Adjust the soup’s thickness by adding more broth as needed.
Add the Kale
Stir in the finely chopped kale. Let the soup simmer for another 5 minutes, or until the kale is wilted and tender. Taste the soup and adjust the seasoning with additional salt, pepper, or a splash of lemon juice for brightness.
Serve and Enjoy
Ladle the hot soup into bowls and serve with hearty bread for dipping. The combination of creamy beans and tender kale creates a comforting and satisfying dish.
Tips for the Best Cannellini Bean and Kale Soup
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Make It Vegetarian
- Use vegetable broth instead of chicken broth for a fully vegetarian dish.
- For a vegan version, ensure your wine and tomato paste are vegan-friendly.
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Customize the Greens
- Swap kale for spinach, Swiss chard, or collard greens if you prefer a different texture or flavor.
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Boost the Flavor
- Add a splash of balsamic vinegar or a drizzle of olive oil just before serving for extra depth.
- Sprinkle grated Parmesan or nutritional yeast on top for added richness.
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Use Dried Beans for Authenticity
- For a more traditional approach, cook dried cannellini beans from scratch. They’ll add even more flavor and texture to the soup.
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Freeze for Later
- This soup freezes beautifully. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to three months. Thaw in the refrigerator and reheat on the stovetop.
Frequently Asked Questions
Can I use other types of beans?
Yes! Navy beans, Great Northern beans, or even chickpeas can work as substitutes for cannellini beans.
How do I make the soup spicier?
Add extra red pepper flakes, a pinch of cayenne pepper, or a dash of hot sauce to bring more heat to the dish.
What if I don’t have white wine?
You can substitute the wine with an equal amount of chicken or vegetable broth, or use a splash of apple cider vinegar or lemon juice for acidity.
How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop or in the microwave until warmed through.
Can I make this soup in a slow cooker?
Yes! Sauté the aromatics first, then transfer everything (except the kale) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the kale in the last 30 minutes of cooking.
This creamy cannellini bean and kale soup is as versatile as it is delicious. Packed with wholesome ingredients and bursting with flavor, it’s sure to become a favorite in your recipe collection!