White Bean and Kale Soup is a hearty blend of vegetables and beans, simmered together in a savory broth. A warm, cozy, satisfying meal that’s perfect to enjoy during the winter season!
- 2 whole heads of garlic
- 2 tablespoons of olive oil
- 1 medium yellow or sweet onion, finely diced
- 1 large carrot, finely diced
- 1 teaspoon of salt
- Black pepper to taste
- 1/2 teaspoon of fennel seeds, crushed
- 4 cups of veggie broth
- 2 15-ounce cans of white beans, drained and rinsed, about 3 cups*
- 1/4 cup of fresh parsley, finely chopped (3 fresh sage leaves also work nicely!)
- 1 bay leaf
- 1.5 tablespoons of lemon juice
- 3 cups of packed chopped kale, about 1/2 of a bunch
- Preheat the oven to 400 degrees F.
- Prep the garlic by peeling off the outer layer of skin but leaving all of the cloves attached to the base. Cut the top off (about ½ an inch) and drizzle with about a teaspoon of olive oil and rub it in. Wrap the garlic in tin foil and bake in the oven for 45-55 minutes or until the garlic is soft and easily squeezes out.
- Heat the olive oil in a large pot over medium heat and sauté the onion and carrot for 5 minutes. Stir in the salt, pepper, and fennel seeds and cook for 1 additional minute.
- Stir in the broth, beans, herbs, bay leaf, and bring to a boil. Lower the heat to a gentle simmer and let cook uncovered for 5 minutes.
- Remove the bay leaf and add in the roasted garlic (squeeze out the cloves, leaving any skin behind). Stir in the kale and cook for a few more minutes until the kale is fully wilted.
- As desired, you can blend all or part of the soup. I like to use an immersion blender to blend about ¼ of the soup to add extra creaminess. Stir in lemon juice and ENJOY!
*I usually use great northern beans.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 10 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Keywords: soup, kale soup, white bean soup