100 minutes
A nourishing and flavorful soup that combines tender white beans with leafy kale, simmered in a savory vegetable broth.
White Beans, pre-soaked
cups
Large Onion, diced
each
Garlic Clove, minced
each
cups
cups
Kale, stems removed, leaves torn
bunch
to taste
to taste
for sautéing
1. Bean Prep
Ensure your white beans are soaked overnight to reduce cooking time and aid digestion.
2. Aromatic Base
In a large soup pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Simmering Beans
To the sautéed aromatics, add your pre-soaked white beans along with the vegetable broth and water. Bring to a gentle boil, then reduce the heat to a simmer. Let the beans cook until they're tender, which should take about 1 to 1.5 hours. Stir occasionally to prevent sticking.
4. Wilted Greens
Once the beans are tender, fold in the torn kale leaves and let them wilt into the soup, which typically takes about 3 to 5 minutes.
5. Seasoning
Taste your soup and season with salt and pepper as needed. The salt will help to amplify the flavors of the beans and kale.
Select high-quality, organic kale and the best white beans. For canned beans, choose a premium brand with minimal additives. For dried beans, opt for heirloom varieties like cannellini or Great Northern beans.
Add kale toward the end of cooking to prevent it from turning too soft and to maintain its vibrant color. Remove tough stems and chop into bite-sized pieces.
Drizzle with extra-virgin olive oil or sprinkle with freshly grated Parmesan. Garnish with homemade croutons or crispy pancetta for contrast.
Sauté onions, carrots, and other aromatics until well caramelized to build a deep flavor foundation. Add a Parmesan cheese rind while simmering for umami richness.
Brighten up flavors with a splash of lemon juice or quality vinegar at the end of cooking to cut through the richness of the beans.
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