Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped kale
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the vegetable broth, white beans, diced tomatoes, dried thyme, salt, and black pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. Add the chopped kale to the pot and stir to combine.
6. Let the soup simmer for an additional 10-15 minutes, or until the kale is tender.
7. If desired, use an immersion blender to blend some of the soup until it reaches your desired consistency.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- Makes 6 servings
Nutritional information:
- Calories: 180
- Fat: 3g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 9g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Cannellini beans or navy beans can be used instead of white beans.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use spinach instead of kale.
- Add other vegetables such as carrots or celery.
Tips and tricks:
- To make the soup creamier, blend some of the beans with a little bit of broth before adding them to the pot.
- If you don't have an immersion blender, you can use a regular blender to blend some of the soup in batches.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Grated Parmesan cheese
- Croutons
- Fresh herbs such as parsley or basil
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a little longer to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- White bean and kale soup is a classic Italian dish that has been enjoyed for generations.
Flavor profiles:
- Savory
- Earthy
- Comforting
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Hearty, Comforting, Herby, Earthy