This creamy kale and white bean soup is packed with flavor and nutrition! With tender kale and hearty white beans, it’s a warm hug in a bowl. Perfect for chilly days!
I love that this soup is super easy to make and really filling. Plus, it makes my kitchen smell so good that even my cat comes to check it out! 🐱
It’s great for meal prep too. I usually make a big batch and enjoy it all week. Just heat it up, and it’s ready to go—cozy and so tasty!
Key Ingredients & Substitutions
Kale: Fresh kale adds a nice texture and nutrition to the soup. If kale isn’t available, try using spinach or Swiss chard instead, as they will work well too.
White Beans: Cannellini beans are mild and creamy, but you can substitute great northern or navy beans without losing much flavor. Chickpeas are also a fun alternative.
Onion: A medium onion gives a sweet base flavor. Yellow or white onions work best, but red onions can add a different twist. If you want to avoid onions, you could use leeks for a milder taste.
Coconut Milk: This gives a rich, creamy flavor. If you prefer not to use coconut, heavy cream is a good substitute. You could also try almond or soy milk for a lighter option.
Potatoes: While optional, potatoes make the soup heartier. You can replace them with sweet potatoes for a sweeter flavor or skip altogether for a lighter soup.
How Do I Sauté Onions and Garlic Perfectly?
Sautéing onions and garlic enhances their flavors, but it’s important not to rush. Start by heating the olive oil over medium heat. Once hot, add the diced onions and cook for about 5-7 minutes, stirring occasionally until they’re translucent.
- Next, add the minced garlic and let it cook for just 1 minute. This prevents burning – burnt garlic can taste bitter.
- Make sure to stir often to get even cooking and avoid any browning on the bottom.
These aromatic ingredients lay the foundation for a delicious soup, so take your time with this step!
How to Make Creamy Kale and White Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups kale, chopped
- 1 can (15 oz) white beans (e.g., cannellini or great northern), drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a non-vegan option)
- 2 medium potatoes, diced (optional for added heartiness)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This creamy kale and white bean soup takes about 10 minutes to prepare and about 25 minutes to cook. In total, you’ll need about 35 minutes to have a delicious, hearty soup ready to serve!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 5-7 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute until it’s fragrant. This will add a lovely flavor to your soup!
2. Add the Potatoes (Optional):
If you’re using potatoes for added heartiness, toss them in now. Stir them with the onions and garlic for a couple of minutes to coat them in the flavors. Then, pour in the vegetable broth and bring everything to a boil.
3. Simmer the Potatoes:
Once the soup is boiling, reduce the heat so it simmers. Let it cook for about 10-15 minutes or until the potatoes are nice and tender.
4. Bring in the Good Stuff:
Now, stir in the chopped kale, drained white beans, coconut milk, and dried thyme. Let the soup simmer for an additional 5-10 minutes until the kale is wilted and tender. You’ll love how colorful and creamy it looks!
5. Season to Perfection:
Finally, season the soup with salt, pepper, and if you like a bit of heat, sprinkle in some red pepper flakes. Give it a little stir to combine the flavors.
6. Serve and Enjoy:
Serve the hot soup in bowls. If you want, garnish with some extra kale or red pepper flakes. This soup goes wonderfully with crusty bread for dipping. Enjoy your homemade creamy kale and white bean soup!
Can I Use Different Types of Greens Instead of Kale?
Absolutely! You can substitute kale with other leafy greens like spinach, Swiss chard, or collard greens. Just remember that spinach wilts much faster, so add it in the last few minutes of cooking to avoid overcooking.
What Can I Substitute for Coconut Milk?
If you prefer a different flavor or want to avoid coconut, heavy cream is a great option for non-vegan diets. For a lighter choice, use almond milk or soy milk, but note that these may slightly alter the creaminess and flavor of the soup.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then gently heat on the stove until warmed through.
