Kale and White Bean Soup
25 days ago
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I think in the spring, when you’re looking for ingredients for recipes, some of the first vegetables you see at the farmers market are the hearty winter greens, like kale. It’s still soup season, as far as I’m concerned, so this Kale and White Bean Soup recipe is a great way to incorporate it.
The first time you might have encountered kale is as a garnish on a plate. Now that its health benefits are well-known it’s taken its place in many recipes. It is a hearty green vegetable so it takes a little bit to soften it. Soup is a great way to use it since it breaks down perfectly while it simmers.
Cutting the Ingredients
This kale soup recipe has a lot of your classic vegetables like onions, tomatoes, celery and carrots.
Use a 7-5/8″ Petite Chef knife to chop the onion into bite-sized pieces. I like to keep them somewhat chunky to add to the texture of the soup.
The cherry tomatoes can be halved using a Cheese Knife.
Then, use a 7″ Santoku to chop the celery. The sharp blade easily cuts through the strings that run along the stalks.
Dicing the carrots is a good opportunity to try Cutco’s 6″ Vegetable Knife. They could call this a soup knife since it’s great for chopping all sorts of vegetables for soup and the wide blade allows you scoop up the ingredients to move them from the cutting board to the pan.
This recipe calls for a full, one-pound bag of chopped kale. It may seem like a lot, but it will cook down.
Making the Kale Soup
There is not a lot of seasoning in this soup. It has some chopped garlic and Italian seasoning, but it really gets its flavor from the vegetables and the vegetable broth with tomato paste.
The soup also includes beans which are a great source of B vitamins, fiber and protein. Adding them makes it a nice, well-rounded dish.
What I like about this Kale and White Bean Soup is that it’s super easy to make. The kale cooks down quickly and it comes together in just about 10 minutes. It is also a great meal unto itself, but you could add croutons, or serve it with crusty bread or a side salad.
If you are choosing to toss in some croutons, take a look at Cutco’s easy recipe for Homemade Croutons.
Loaded with kale and paired with other veggies and beans, this soup has a lot textures and flavor. It’s healthy, hearty and well balanced.
Nutrition (per serving): 205kcal, 8.5g total fat, 7mg cholesterol, 266mg sodium, 28.8g carbohydrate, 7g fiber, 8.2g protein
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1/4 cup chopped garlic
- 2 teaspoons Italian seasoning
- 2 (14-ounce) cans low-sodium vegetable broth
- 1 (6-ounce) can tomato paste
- 2 (15-ounce) cans cannellini beans, rinsed
- 1 (1-pound) bag of chopped kale
- 1/2 cup freshly shredded Italian cheese
Directions
- Heat olive oil in a Dutch oven over medium heat.
- Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and cook, stirring often, until the vegetables are soft and the onion is translucent.
- Add broth and tomato paste, bring to a simmer. Stir in beans and kale and cook, stirring often, until the kale is just tender.
- Serve with a sprinkle of cheese.
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