This delicious white bean kale soup can be made in less than 30 minutes! Using a few vegetables and pantry staples, this soup comes together perfectly for a quick, healthy lunch or dinner.
Since I have much more time at home during the day, I’ve taken to making soup for lunch! I’m not exactly sure why, but I find soup so soothing. I also enjoy how easy it is to make. At the start of each week, I chop onions, celery, and carrots to get the base of my soup started. I then peruse my pantry to see what I have available to toss into my dutch oven to create a delicious soup.
This week, I had extra cans of white beans and tons of kale that needed to be used, thus resulting in this delicious White Bean Kale Soup. This soup is hearty, very flavorful, and comes together in less than 30 minutes! It’s a perfect low effort, healthy meal that takes only 10 minutes of your time in the kitchen. (If you’re like me you love cooking, but could use a little break!)
So, let’s use those extra beans in your pantry and make this delicious White Bean Kale Soup!
Start by chopping onion, celery, jalapeno, habanero (trust me you’ll love it in this soup), and garlic. Then, add ghee and olive oil to the dutch oven pot over medium heat and saute the onions for about 5 minutes. You will want the onions to get lightly caramelized because this adds a delicious sweet flavor to the soup.
After cooking onions, add the chopped celery, peppers, and garlic and saute for about 2-3 minutes.
Then, using a blender or food processor pulse 1 can of garbanzo beans with 1 tablespoon water until the beans are completely mashed (you can also mash by hand). Then add the mashed beans, broth, and water into the pot and bring to a boil.
Add beans, kale, the seasonings, and parsley. Lower the heat to medium-low, cover the pot and let simmer for 20 minutes, or until the kale is tender. Season with salt and pepper.
All done!
In less than 30 minutes you have an incredibly flavorful soup that you can pair with a baguette, salad, sandwich, or enjoy on its own!
White Bean Kale Soup
Ingredients
- 1/2 large Onion
- 2 Celery Stalks
- 1 Jalapeno
- 2 Habanero Peppers
- 4 Garlic Cloves
- 5 cup Vegetable or Chicken Broth
- 1 cup Water
- 1 can Garbonzo Beans (13 oz)
- 1 can Pinto Beans (13 oz)
- 1 can of Great Northern Beans (13 oz)
- 2 cups Kale, packed
- 1/3 cup fresh chopped Parslet
- 1 tsp Italian Seasoning
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- Salt and Pepper, to taste
- 1 tbsp ghee (or butter)
- 1 tbsp olive oil or coconut oil
Instructions
- Start by chopping onion, celery, jalapeno, habanero, and garlic. Then, add ghee and olive oil to the dutch oven pot over medium heat and saute the onions for about 5 minutes.
- After cooking onions, add the chopped celery, peppers, and garlic and saute for about 2-3 minutes.
- Then, using a blender or food processor pulse 1 can of garbanzo beans with 1 tablespoon water until the beans are completely mashed (you can also mash by hand). Then add the mashed beans, broth, and water into the pot and bring to a boil.
- Add beans, kale, the seasonings, and parsley. Lower the heat to medium-low, cover the pot and let simmer for 20 minutes, or until the kale is tender. Season with salt and pepper.
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6 comments
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