Bean and Kale Soup Recipe
This bean and kale soup is a flavorful vegetarian dish. Sautéed celery, carrots, and onions with garlic and tomato puree create a rich base, enhanced with white wine, beans, and kale. The soup has a balanced mix of savory, slightly sweet, and earthy flavors. Serve with parsley and Parmesan for a satisfying meal.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 2 celery stalks chopped
- 2 medium carrots cubed
- 1 medium onion chopped
- 2 garlic cloves minced
- 3 tbsp tomato puree
- 1.5 dl (2/3 cup) white wine
- 1 liter (4 cups) vegetable stock
- 150 g (5 oz ) shredded kale
- 400 g (14 oz) borlotti beans, cooked or canned, drained or, brown beans or small white beans
- 2 tsp thyme or oregano
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add celery, carrots, and onion, and sauté for about 5 minutes until slightly softened.
- Add minced garlic and cook for 1 more minute until fragrant.
- Stir in tomato puree and cook for another minute.
- Pour in the white wine and let it reduce slightly for 2-4 minutes.
- Add the vegetable stock and bring the mixture to a boil. Add thyme.
- Add beans and shredded kale. Season with salt and black pepper. Let the soup boil for 2 minutes until kale is tender.
- Serve hot, topped with chopped parsley and grated Parmesan cheese.
Notes
- Add chili flakes for a spicy kick if desired.
- Delicious served with small pasta, such as ditalini or elbow macaroni.
- Serve with crusty bread for a complete meal.
- You can use other beans instead of borlotti beans if preferred.
- Can be stored in the fridge for 2–3 days and reheated gently.