Kale and White Bean Soup

Rich and hearty white bean soup is loaded with the Tuscan flavors of rosemary, cannellini beans, bacon, and garlic. Kale, onions, celery, and carrots also load this soup with flavor and healthy nutrients.

Course Soup

Cuisine American, Italian

Diet Gluten Free, Refined Sugar Free

Prep Time 25

Cook Time 45

Cooling Time 10

Total Time 1 20

Servings servings

Calories 226kcal

Author Lauren

Cost $10.12 (1.67 per serving)

Equipment

Ingredients

2 cans white cannellini beans
4 slices of bacon cut into ½-inch pieces
1 large yellow onion finely diced
3 whole carrots peeled and finely diced
4 celery stalks finely diced
5 cloves garlic minced
1 tablespoon rosemary minced
8 cups chicken stock
2 bay leaves
sea salt and pepper
3 cups kale stems removed and chopped

Instructions

COOK THE BACON AND VEGGIES: Add the bacon to a large stock pot or dutch oven. Cook over medium-low heat to slowly crisp and render the fat for 5 minutes. Add the onions, carrots, celery, garlic, and rosemary and reduce the heat to low. Slowly cook the vegetables until they are tender, for about 8 minutes.
PROCESS AND DRAIN BEANS: While the vegetables cook, drain and rinse the beans, reserving ½ cup of the liquid. To a food processor or blender, add the reserved liquid and 1 cup of the beans and pulse 8 times.
MIX EVERYTHING TOGETHER: When the vegetables are cooked through, add the whole beans, the processed beans, chicken stock, 1 teaspoon of salt, and the bay leaves. Stir the mixture and bring to a boil.
SIMMER AND LET COOL: Reduce the heat and simmer for 45 minutes. Discard the bay leaves and add the kale. Stir to combine and let the soup cool for 10 minutes.

Nutrition