White Bean and Kale Soup
This is a rustic white bean soup, made smoky from dried chipotle peppers that are added to the soup while it simmers. Kale is added at the end, but baby spinach works just as well if kale isn't your thing.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Soup
Cuisine: Any
Keyword: tomato white bean and kale soup, white bean and kale soup
Servings: 8 servings
Calories: 255.6kcal
Author: Susan Pridmore
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions diced
- 6 stalks celery sliced horizontally
- 6 cloves garlic minced
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 2 dried chipotle peppers optional
- 2 cups white wine
- 2 cans white navy beans drained and rinsed
- 4 cups vegetable broth
- 28 ounce can diced tomatoes
- 2 teaspoons Kosher salt or 1 teaspoon sea salt, or to taste
- ½ teaspoon ground pepper
- 4 cups coarsely chopped Dinosaur kale or baby spinach
- 4 tablespoons grated Parmesan cheese optional
- ½ cup croutons optional
Warm the olive oil in the soup pot over medium heat. Add the diced onion and celery slices, and sauté until just tender (about 5 minutes). Add the garlic, dried rosemary and thyme and continue to sauté for an additional two minutes. Add the dried chipotle peppers (if using) and wine, and bring to a simmer. Simmer for 8 - 10 minutes until most if not all of the liquid has been absorbed or cooked off.
Add the beans, broth, and diced tomatoes, and simmer for 1 hour. This long simmer concentrates the flavors beautifully.
Season with salt and pepper, and add the kale (or spinach, if you prefer) just before serving. Simmer for an additional 10 minutes for kale, or just 2 - 3 minutes for baby spinach.
Serve with Parmesan cheese and croutons (optional).
Calories: 255.6kcal | Carbohydrates: 37.3g | Protein: 10.7g | Fat: 3.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.6g | Cholesterol: 2.2mg | Sodium: 1269.7mg | Potassium: 830.9mg | Fiber: 7.9g | Sugar: 6.3g | Vitamin A: 1457.4IU | Vitamin C: 21.9mg | Calcium: 181.7mg | Iron: 5mg