How to Make White Bean and Kale Soup
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (13)
- 8 oz low-sodium canned white beans drained
- 2 oz kale torn by hand or roughly chopped
- 2 oz onion chopped
- 2 oz carrot chopped
- 1 oz celery chopped
- 1 tsp garlic minced
- 2 tbsp parsley finely chopped
- 1 tbsp olive oil
- 1 cup whole milk
- 2 tbsp heavy cream
- 1 cup unsalted chicken broth
- 1/4 tsp ground black pepper
- 1/4 tsp salt
INSTRUCTIONS
Prep:
Chop the garlic: Slice the root off 1 garlic clove, press it down with a knife, and peel away. Chop it finely and measure out about 1 tsp garlic.
Chop the carrot: Cut a segment that measures about 2 oz, and put the rest away. Slice the segment into 1/8” slices, the slices into fingers, then the fingers into cubes.
Chop the onion: Slice an onion in half, put one half away in the fridge, and peel the other half. Chop that half and measure out 2 oz.
Chop the celery: Slice the leaves off a celery stalk and put it away. Half the stalk lengthwise, and chop both halves. Measure out 1 oz celery.
Drain the beans: Drain a can of white beans with a colander, and rinse it well. Measure out 8 oz and put the rest away.
Tear/chop the kale: Measure out 2 oz kale and tear or chop it into smaller pieces.
Chop parsley: Chop 3-4 sprigs of parsley and measure out 2 tbsp.
Cook:
Cook the aromatics: Heat 1 tbsp olive oil in a pot on medium heat for 30 seconds. Sauté 1 tsp garlic and 2 oz onion for 30 seconds.
Add the carrot and celery: Add 2 oz carrot and 1 oz celery. Sauté for 2 minutes.
Add the liquids and seasonings: Add 1 cup broth, 1 cup milk, 1/4 tsp salt, and 1/4 tsp pepper. Simmer on medium heat for 15 minutes.
Add the beans, cream, and kale: Add 8 oz white beans, 2 tbsp heavy cream, and 2 oz kale. Stir to cook for about 2 minutes, then turn off the heat.
Serve: Ladle into serving bowls and garnish with chopped parsley.