White Bean and Kale Soup
This recipe is for a hearty and healthy soup made with white beans, kale, onions, garlic, carrots, celery, thyme, oregano, vegetable broth, and salt and pepper. The soup is easy to make and can be customized with other vegetables or spices.
Equipment
- Soup pot
- wooden spoon
- Knife and cutting board.
- Measuring spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 1 celery stalk diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 15-ounce can white beans, drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots, celery, thyme, and oregano and cook for 5 minutes more.
- Add the white beans and vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Serve hot.
Notes
- To save time, you can use canned white beans instead of dried beans. Feel free to customize the soup by adding other vegetables like bell peppers or zucchini.
- If you prefer a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender.
- Adjust the seasoning according to your taste preferences. You can add more herbs, spices, or even a splash of lemon juice for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors tend to develop and intensify over time, so it tastes even better the next day.
- Freeze any leftover soup in airtight containers for up to 3 months for future meals.