White Bean and Kale Soup Recipe

Rating 5.0
| 0
This hearty white bean and kale soup is filling and nutritious. Buttery cannellini beans, fresh kale and delightful sweet potatoes combine to make an easy comforting meal.
Lunch
New American
13
ingredients
6
steps
35
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
2 tblsp
extra virgin olive oil
1
large onion, chopped
4
garlic cloves, minced
1 cup(s)
diced sweet potato
4 cup(s)
chopped fresh kale, stems removed
1
bay leaf
1/4 tsp
red pepper flakes
1 tsp
dried oregano
6 cup(s)
vegetable broth
1
15.5 ounce can of cannellini beans
freshly grated Parmesan cheese, for topping
2 tblsp
chopped fresh parsley
toasted bread, to serve

Directions 6 steps | 35 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large pot over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 3-5 minutes.

Step 3

Add the sweet potatoes, kale, bay leaf, red pepper flakes, oregano and vegetable broth.

Step 4

Raise the heat to high and bring the soup to a boil.

Step 5

Once the soup reaches a boil, lower the heat to medium and add the beans and cook until all the vegetables are tender, about 20-30 minutes. Season to taste with salt and pepper.

Step 6

Ladle into bowls, top with freshly grated Parmesan and parsley. Serve hot with freshly toasted bread. Enjoy!

Nutrition Per Serving
View All
CALORIES
246
FAT
7.5 g
PROTEIN
10 g
CARBS
36.8 g

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