To be honest, I am a recent convert to liking soups. Growing up they were never my favorite. I really only remember having chicken noodle soup when I was sick. Even as an adult I have never been one to order soup and salad at restaurants.
Well, all of that changes this year. On a work trip earlier this year we went to a restaurant that was famous for their Spanish bean soup. I had 2 bowls during that trip because it was so good!
On a different trip I was in an airport and needed a light meal before a flight. A wine bar had a small menu, so I was in luck. I ordered a Kale Bean Soup and a small cheese tray (gluten free crackers of course!).
I was blown away by the soup. It was so tasty and filling! As soon as I got home I starting looking for recipes so I could find something that tasted like that soup.
This recipe is a hybrid of ones that I found. I have made it a few times this spring/summer and it is perfect for a lunch on the patio.
To start, you need to heat a large pot over medium high heat. Add in your oil of choice, I prefer olive oil. Then add in the chopped onions and allow them to cook for 3-4 minutes. Once the onions are tender add in the carrots and celery, which makes a mirepoix if you want to be fancy! Season with salt and pepper to taste.
After 3-4 minutes add in the broth and water. You can use vegetable or chicken broth, but make sure you read the label to ensure it is gluten free. Cover the pot and bring to a light boil. At this point add in the kale, cover and allow to cook for 10 minutes. This allows the kale to cook and wilt. I usually do a quick rough chop on the kale so the pieces aren’t too big.
While the soup cooks, drain and rinse the beans. After 10 minutes add the beans to the soup and the remaining seasoning.
Allow the soup to simmer for 5-10 minutes.
This soup heats up really well, so it is perfect for leftovers.
Kale Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery sliced
- 48 oz chicken or vegetable broth
- 3 cups water
- 6 cups kale rough chop
- 2 cans cannellini beans drained and rinsed
- 1/2 tbsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- salt and pepper
Instructions
- Heat large pot over medium high heat
- Add oil and onions and cook for 3-4 minutes
- Add carrots and celery to the pot and cook for 3-4 minutes
- Add salt and pepper
- Add in broth and water
- Cover and bring to a light boil
- Add kale, cover and allow to cook for 10 minutes
- Add in drained and rinsed beans
- Add in remaining seasoning
- Cover and simmer for at least 10 minutes
Hopefully, if you weren’t a soup lover before this soup recipe can convert you like it did me.
Seriously, this soup is awesome, filling, and good for you!
Some recipes that I looked up added sausage or cooked ham. Both sounded good, but I was looking for a meatless version.
Enjoy!
I just made this, I felt it needed little more heartiness as I’m feeding 3 male adults so I added the meat of a rotisserie chicken, then I used a bay leaf, added a little cayenne, and Parmesan cheese. They all loved it!
Awesome idea!!