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Kale & White Bean Soup

Prep Time20 minutes
Total Time55 minutes
Keyword: Black beans, dairy free, gluten free, international, kale, soup, soup series
Yield: 4 people

Ingredients

  • 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

Instructions

  • 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.