Creamy White Bean Kale Soup (Printable Version)

Rustic Italian white bean and kale soup with creamy texture and herb-infused broth.

# What You Need:

→ Beans & Vegetables

01 - 2 cans (15 oz each) cannellini beans, drained and rinsed
02 - 1 bunch (about 5 oz) kale, stems removed and leaves chopped
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tbsp olive oil

→ Herbs & Seasonings

10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Optional Finish

14 - 1/4 cup grated Parmesan cheese (omit for vegan)
15 - 2 tbsp fresh lemon juice

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 to 6 minutes until softened.
02 - Incorporate minced garlic, dried thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
03 - Add cannellini beans and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
04 - Partially mash some beans using a potato masher or immersion blender to achieve a creamy consistency.
05 - Stir in the milk and chopped kale. Continue simmering for 7 to 10 minutes until kale is tender and the mixture is creamy.
06 - Season with salt and freshly ground black pepper. Stir in fresh lemon juice and grated Parmesan if desired.
07 - Ladle the soup into bowls and serve hot.

# Helpful Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress of complicated timing.
  • The technique of partially mashing the beans creates creaminess without cream, making it naturally comforting and surprisingly elegant.
  • Kale gets tender and almost sweet in the broth, winning over even the skeptics at your table.
02 -
  • Don't skip rinsing the canned beans; it removes excess sodium and starch that can make the soup taste tinny instead of bright.
  • Mashing only some of the beans is the secret to getting that creamy texture without pureeing everything; you want contrast and body, not baby food.
  • Stir in the milk at the very end and keep the heat gentle; high heat can cause it to break or separate, and you lose that silky feeling.
03 -
  • Use a potato masher instead of an immersion blender if you want more control over texture and prefer a rustic, chunky consistency that shows off the individual ingredients.
  • Add the milk slowly while stirring so it distributes evenly and the soup becomes silky rather than separated or curdled.

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