Way over due, my favorite kale and white bean soup recipe is finally up! This recipe is a labor of love but always worth it. Since becoming a momma I’ve relied way more on canned beans but with this particular recipe, using dried beans makes a noticeable difference. First, you’ll soak the beans overnight, drain them and cook the beans with onion and herbs. Then you’ll make the soup and add the bean mixture in. This process may seem unnecessary but it adds to the depth of flavors. I hope you enjoy this as much as my family and definitely make a double batch if you have a big enough pot!
my favorite kale & white bean soup
serves 4
beans (part 1)
ingredients
1 1/2 cups dry cannellini beans, soaked overnight in filtered water
1 yellow onion, chopped
3 garlic cloves, peeled, whole
1 bay leaf
1 teaspoon dried sage
1 teaspoon salt
3 tablespoons extra virgin first cold pressed olive oil
3 tablespoons fresh lemon juice
dried crushed red pepper
directions
the night before you plan to make the soup, soak the beans in a large bowl with filtered water, covering by a few inches because they will expand.
when you are ready to prepare the soup, drain and rinse beans. add drained beans to large pot along with chopped onion, whole garlic cloves, bay leaf, dried sage & 8 cups of filtered water. bring to boil. reduce heat, cover and simmer until beans are tender. 20-40 minutes depending on how old the beans are. stir in salt. drain the beans and place in large bowl. RESERVE THE COOKING LIQUID. discard the whole garlic cloves. add olive oil, lemon juice and red pepper flakes to taste to the beans. Season with salt and pepper and toss. set aside.
soup (part 2)
ingredients
1 tablespoon extra virgin first cold pressed olive oil
4 medium carrots, sliced
1 cup chopped celery
4 cups reserved cooking liquid
1 14 oz can diced tomatoes (preferably no salt added & BPA-free can)
2 garlic cloves, minced
2 teaspoons Italian seasoning
4 cups packed coarsely chopped kale (I prefer the red/purple curly kind)
hearty bread for serving
directions
heat olive oil in the same pot over medium heat. add carrots and celery; sauté until they begin to soften, about 5 minutes. add cooking liquid, beans, tomatoes with juice, garlic and Italian seasoning.
simmer, uncovered, 30 minutes or until carrots are soft when poked with fork. add in chopped kale and stir. puree 2 cups of soup in blender and return to pot to thicken broth (optional).
