Are Great Northern beans the same as white beans?

Great Northern beans are a variety of white beans, along with cannellini, Navy and baby lima beans. Feel free to use any variety you have on hand. Butter beans would offer an even greater Italian vibe.

What is lacinato kale?

Lacinato kale is a deep, dark and sturdy variety of kale that goes by multiple names in the grocery store - Tuscan, Cavolo Nero or Dinosaur (!). It has slightly thinner and more tender leaves and ribs than the widespread curly kale. Plus, the flavor is much milder, so it's a great option if you are not yet into kale. Use whichever variety looks good at the store that day - baby kale or spinach would be a great substitution.

How do you thicken white bean soup?

White bean soup can be thickened in one of two ways - adding a cup cream at the very end or blending a few ladlefuls of the soup base (prior to adding the kale) and stirring it right back in.

25-Minute White Bean Kale Soup Recipe

Name: White Bean Kale Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery ribs, diced; 2 garlic cloves, minced; 1 tbsp minced rosemary; 1 tsp red chili flakes; 1 tsp kosher salt, plus more to taste; Cracked black pepper; 2 – 15 oz cans white cannellini beans, drained; 4-6 cups chicken or vegetable stock; 1 head lacinato kale, ribs removed and chopped; ; Optional toppers:; Grated parmesan; Crushed croutons; Chopped parsley

Description

This White Bean Kale Soup is hearty and healthy thanks to creamy cannellini beans and a handful of deep, dark and beautiful Tuscan kale. It’s a quick and easy vegetarian soup recipe ready in less than 30 minutes for a satisfying meal throughout the week.

Ingredients

Scale

1 tbsp olive oil

1 medium yellow onion, diced

2 carrots, peeled and diced

2 celery ribs, diced

2 garlic cloves, minced

1 tbsp minced rosemary

1 tsp red chili flakes

1 tsp kosher salt, plus more to taste

Cracked black pepper

2 – 15 oz cans white cannellini beans, drained

4–6 cups chicken or vegetable stock

1 head lacinato kale, ribs removed and chopped

Optional toppers:

Grated parmesan

Crushed croutons

Red pepper flakes

Chopped parsley

Instructions

Saute aromatics: In a large pot or Dutch oven, heat olive oil on medium heat. Add in onions, celery and carrots and cook for 5 minutes, or until the onions are translucent and have softened.
Sprinkle in seasonings: Add in garlic cloves, rosemary, chili flakes, salt and a few turns of cracked black pepper. Cook mixture for 1-2 minutes, or until fragrant.
Add beans and stock: Add in cannellini beans and stock. Cook for 10-15 minutes, or until the mixture comes to a simmer.
Stir in kale: Stir in the chopped kale until it is slightly wilted. Taste test for salt and pepper and season accordingly.
Top and enjoy: Serve in bowls with grated parmesan, crushed croutons, and red pepper flakes.

Notes

Store the soup in an airtight container in the fridge for 5 days or freeze for up to 3 months.

Reheat: Microwave on high in 1-minute increments until warm or bring a larger batch up to a simmer on the stovetop.

Nutrition info does not include toppings.

Keywords: beans, Tuscan, easy