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Kale and White Bean Soup

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Eva Amurri shares her Kale and White Bean Soup

Soup Season is here to stay for a couple of months at least! I love soups because they’re filling, warming, and they help me fit in lots of amazing nutrients. Ever since my nutritionist told me that I need to start eating more cruciferous veggies and dark leafy greens to help with hormone balancing, I’ve been trying to figure out delicious ways to get more veggies. I also love that soups can be batched and then frozen to save for ultra-busy weeks. I recently started making this Kale and White Bean soup at home, and I love how delish and healthy it is. My kids even love it, particularly Marlowe. When serving, I like to add a drizzle of high-quality extra virgin olive oil, a sprinkle of Maldon salt, and some freshly grated Pecorino Romano cheese. A squeeze of fresh lemon is nice, too! Make sure to heat up some crusty bread to dip in all the yummy puddles of leftover broth in the bottom of your bowl!

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Ingredients:

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Kale and White Bean Soup

Step 1:

Cook Garlic and Onions in Olive Oil

Heat olive oil over medium-low heat in a large pot then add garlic and onion. Stir occasionally until onions are translucent.

Step 2:

Add celery and carrots

Stir in celery and carrots and cook for another 3-5 minutes.

Step 3:

Add broth and beans

Add broth and bring to a boil. Drain and rinse beans and then add. Mash some up to make the soup thicker and creamier.

Step 4:

Add kale and seasoning

Drop-in kale and adjust the seasoning with salt, pepper, and a tablespoon of parsley. Serve immediately!

 

Eva Amurri shares her Kale and White Bean Soup

Kale and White Bean Soup

This Kale and White Bean Soup is so delicious and I love that it is so healthy! It's an easy-to-make soup option during the week that you can prepare and cook in under 30 minutes.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Lunch, Soup
Servings 4 people
Calories 131 kcal

Equipment

  • 1 Soup Pot
  • 1 Stove
  • 1 Strainer
  • 1 Cutting Board
  • 1 Ladle
  • 1 Cutting Knife

Ingredients

Instructions
 

  • Heat olive oil over medium-low heat in a large pot then add garlic and onion. Stir occasionally until onions are translucent.
  • Stir in celery and carrots and cook for another 3-5 minutes.
  • Add broth and bring to a boil. Drain and rinse beans and then add. Mash some up to make the soup thicker and creamier.
  • Drop-in kale and adjust the seasoning with salt, pepper, and a tablespoon of parsley. Serve immediately!

Nutrition

Nutrition Facts
Kale and White Bean Soup
Amount Per Serving
Calories 131 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1164mg51%
Potassium 711mg20%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 11858IU237%
Vitamin C 72mg87%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Broth, Kale, White Bean
Tried this recipe?Let us know how it was!

Eva Amurri shares her Kale and White Bean Soup


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Photographs by Julia Dags | Copyright © 2022 Happily Eva After, Inc. All Rights Reserved.

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2 Comments

  1. Esme says:

    Love this recipe! It looked so good i went grocery shopping straight after work and made it tonight! Reminds me of the Toscana soup at Olive Garden! Thank you for sharing!

    01.26.22 Reply