I love Kale White Bean Soup. So much. All sorts of versions. But I have a dirty little nutritionist secret for you…
I actually hate kale.
Not ALL kale things. I like some some. Like this kale white bean soup, for example. I like Kale Caesar Salad (my Dump version anyway) for some reason. But otherwise… forget it.
Kale chips? Yuck.
Braised kale? No way. Not even bacon can save it.
Kale smoothies? Oh man. I have bad experience with those.
So you see…when it comes to kale, I am picky. But… when it comes to the kale white bean soup recipe below, I am delighted. Perhaps it’s the fat from the parmesan that balances out the bitter. Perhaps its the fact the kale has been soaked in a
Kale is so darn good for you (especially cooked) — I am overjoyed I love to eat it ONE way.
So there you have it. I give you the one way I love to eat kale below.
Note 1: Feel free to use your favourite white bean. I usually use cannellini (white kidney) beans. But for the first time ever I used Great Northern’s. LOVE those, too.
Note 2: Feel free to skip on the sausage entirely. I like the addition of smoke and fat, but it’s tasty without it. My personal preference is to use smoked sausage (and easier to find clean versions of), but kielbasa is sometimes more appealing to the youngsters.
Let me know how it turns out in the comments 🙂
Kale White Bean Soup
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced (optional — I didn’t bother last time)
- 1 Tbsp fresh rosemary, leaves minced
- 1 stalk fresh thyme, stem removed
- 1 bay leaf
- sea salt and black pepper, to taste
- 1 bunch of dinosaur kale (also called lacinato or cavolo nero), stems and centre removed, chopped
- 3 – 4 cups chicken bone broth
- 2 small or 1 large can white beans (1/4 amount smashed with a potato masher)
- 1 piece of parmesan rind
- 1/4 pound smoked sausage (or kielbasa), sliced (optional)
- additional parmesan for grating on top
- Heat olive oil in a large dutch oven or pot, over medium-high heat.
- Add onions and a pinch of salt. Cook until onions begins to soften a brown a little. Stir so the onions don’t brown too much.
- Stir in garlic, carrots (if using), and herbs. Brown another minute. Season with a few pinches of salt and a few rounds of fresh ground pepper.
- Add kale, broth, whole and mashed beans, and parmesan rind. Add some water, if it needs a bit more liquid. Bring to a simmer for 15 minutes.
- Meanwhile, slice sausage very thin (if using). Brown in a pan, if desired. (I usually don’t bother.) Add to the soup near the end of the 15 minutes.
- Serve topped with grated parmesan. This soup is very satisfying on its own, but also lovely served with nice bread, garlic toast, or salad.