When you’re craving something warm and filling, yet robust. This is your go-to. Light enough to keep you going through lunchtime. Being easy on your wallet is a lovely side effect as well.
With few ingredients, the ones that are on the plate (or in the bowl) have to shine bright. my version of this italian favorite calls for cannellini (also known as white kidney) beans. they have a tender texture and savory flavor that holds well in the soup. if you don’t have cannellini, any white bean will substitute just fine! Learn more about 4 different types of white beans[here](https://www.camelliabrand.com/4-types-of-white-beans-whats-the-difference/),
I opt for canned tomatoes over fresh, simply because they’re always in season. a fire-roasted variety ads an extra layer of smoky flavor to the broth. Last, kale! almost any variety will do, as long as it’s fresh! frozen kale may lose its crunch in the cooking process. Using fresh kale also allows this soup to hold well, and can even be made in advance for meal prep, or next-day entertaining.
Kale & White Bean Soup
- 2 tbsp olive oil
- 2 cloves garlic sliced
- medium onion small diced
- bunch kale stems removed, chopped
- 1 tsp dried oregano
- 1 tsp ground fennel seed
- 1 can fire roasted tomatoes
- 1 15 oz can cannellini beans rinsed and drained
- 1.5 qt. chicken or vegetable stock
- tt salt and pepper
- Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.
- Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.
- Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.
- Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.