This White Bean and Kale Soup is full of vegetables & herbs and gets plenty of zing from white wine & sherry vinegar. A hearty, healthy winter meal!
I just love making soups. There’s something so cozy and comforting about the whole process. It hasn’t exactly been soup weather around here, so last week when it dipped down into the 60’s, a stay-home, curl-up-on-the-sofa, soup night (and this white bean and kale soup) happened.
Why you’ll love this white bean soup
- It’s hearty, but still kind of light. The beans and kale give this soup plenty of staying power, and it’s satisfying to eat. But at the end of the day, you’re still enjoying a bowl full of veggies.
- It gets better on the second day. This white bean soup is great left over! Save a serving to take for lunch the next day.
- It’s easy to make. Just chop, sauté, and simmer, and dinner will be on the table.
- It’s flexible. If you don’t have the exact veggies or herbs listed in the recipe, swap in what you do have. For example, I went out of my herb comfort zone here and used tarragon, but basil would also be delicious.
What makes this White Bean and Kale Soup so good?
Its ingredients, of course:
- Carrots, shallots, and garlic add veggie power and aromatic flavor to this soup.
- Sliced mushrooms bring satisfying texture and umami flavor.
- White wine and sherry vinegar make it zingy and bright.
- White beans thicken this soup and bulk it up.
- Kale brings myriad nutritional benefits & bright green color, and, with the white beans, it makes this soup a meal on its own.
- And last but not least, plenty of herbs give it a wonderful fresh taste.
Enjoy with lots of crusty bread and some nice red wine…
adapted from Bon Appetit
White Bean and Kale Soup
- A few tablespoons olive oil
- 2-3 chopped shallots (or about half an onion)
- ½ cup chopped carrots
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- ½ cup white wine
- 3 cups veggie broth (or more)
- 1 (15-ounce) can white beans
- 1 tablespoon finely chopped rosemary
- 1 small bunch kale, chopped, coarse parts of the stems removed
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped chives
- Sea salt and fresh black pepper
- A few pinches of red pepper flakes
- Parmesan or pecorino cheese, shaved or grated, for garnish (optional)
- Crusty bread, for serving
- In a medium pot, heat the oil over medium heat. Add the shallots and a few pinches of salt and pepper, and cook until they’re beginning to turn translucent, 5-7 minutes. Add the carrots, garlic, mushrooms, and a pinch of salt and stir. Continue cooking until the mushrooms wilt down, another 10 minutes or so, stirring occasionally (turn down the heat on your stove slightly if your vegetables start to burn).
- Add the white wine and stir to get the bits off the bottom of the pan, and cook until the liquid reduces, 5-7 minutes. Add the broth, white beans, and rosemary and bring to a boil. Add the kale. Reduce heat and simmer for 15-20 minutes or so.
- Mix in the sherry vinegar, tarragon, and chives. Toss in a few pinches of red pepper flakes. Taste and add more salt & pepper to your liking.
- Serve with freshly grated Parmesan cheese and crusty bread.