Easy Kale Soup

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.

Need a healthy soup recipe that pleases everyone ? Try this Kale Soup with White Beans ! Hearty Tuscan kale, white beans and kale float in a lemony broth flavored with oregano and fennel. It ’ s like a combination of all our favorite soup recipes in one bowl : comfort and wax of bold Mediterranean-style flavors. It comes together in fair 30 minutes and makes a huge batch that ’ south great for leftover lunches. very, it ticks all of our boxes ! Healthy, easy, and overwhelmingly tasty .

Ingredients in this kale soup recipe

This boodle soup delivers flavor well beyond its quick homework time ! Sip a spoon and you ’ ll be surprised by the crop up of lemony spirit .

Kale: you can use either Tuscan or curly, but we prefer Tuscan (see below)
Onion
Carrot
Olive oil
Canned fire roasted tomatoes
Vegetable broth
Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
Seasonings: fennel seed, oregano, smoked paprika

Use Tuscan kale, but curly works

There are a few main types of kale you can find at the grocery store store. We like tuscan kale in this kale soup, because it has the mildest flavor and is italian in origin, which matches the Mediterranean-style spirit of this soup. here are the different types of kale you ’ ll go steady :

Reading: Easy Kale Soup

Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like Tuscan Kale Salad or Tuscan Vegetable Stew (Ribollita).
Curly kale is brighter green and very curly. The flavor is bitter and spicy., which is why we usually prefer Tuscan kale.
Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. Baby kale has a very mild flavor and is more tender than standard kale, so you don’t have to cook it as long.

Why to look for fire roasted tomatoes

Another spirit secret to this boodle soup ? Fire roasted tomatoes. If you ’ ve been reading for a few years, you ’ ll know that we often use this type of tomato in our recipes because it brings massive sweetness flavor, particularly to soups and sauces. here ’ s the downlow on fire roasted tomatoes :

Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands, and you can find them in the canned tomato section in your local grocery.
Fire roasted tomatoes taste sweet right out of the can, instead of bitter like other canned tomatoes. This means you can cook them for less time, which is always a pro in our book!
Can’t find them? Just use the highest quality canned tomatoes you can find. You could also add a pinch of smoked paprika and a pinch of sugar to round out the flavors.

What to serve with kale soup

Want to make it into a meal ? This boodle soup is an easy 30 minute meal that ’ second ideal as an easy dinner mind or healthy lunch. here are a few ways to accessorize it to make a agile meal :

Storage info

This boodle soup saves very well ! After you make it, you can refrigerate for up to 3 days or freeze for up to 3 months. The season just gets better with time !

More healthy soups

We ’ re all about cozy, comforting soups : anytime, anywhere ! here are a few of our top favorite healthy soup recipes :

This kale soup recipe is…

vegetarian, vegan, plant-based, dairy-free and gluten-free .
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★★★★★
5 from 3 reviews

author : Sonja Overhiser
homework meter : 10 minutes
cook clock : 20 minutes
total meter : 30 minutes
yield :
4

to

6

servings

1

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Description

This italian kale soup recipe with white beans is full of bluff, Mediterranean spirit ! Healthy and satisfy, it ’ randomness fix in just 30 minutes .

Ingredients

Scale

2 tablespoons olive oil
1 tablespoon salted butter (or olive oil)
1 large white onion, diced
1 medium carrot, peeled and diced
2 28-ounce cans diced fire roasted tomatoes*
4 cups vegetable broth
2 15-ounce cans white beans, drained and rinsed
1 ½ teaspoons dried fennel seed, crushed with fingers, divided
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 ½ teaspoon kosher salt, divided
2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
Shredded Parmesan or Pecorino Romano cheese for serving, optional

Instructions

Prepare the onion and carrot as noted above.
In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*If you can ’ deoxythymidine monophosphate find fuel roasted tomatoes, use the best displace tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, beloved or maple syrup to round out the flavors .