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- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth I love using white beans for this soup. Their creamy texture adds a nice base. Cannellini or great northern beans work best. They blend well and taste great! I start with olive oil for cooking. It adds depth to the onion and garlic. - 2 cups kale, chopped (stems removed) - 1 cup coconut milk (or heavy cream if preferred) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Juice of 1 lemon Kale is my go-to green for this soup. It adds color and nutrients. I often use coconut milk for creaminess, but heavy cream is a nice alternative. Thyme and smoked paprika give this soup warmth and flavor. A splash of lemon juice brightens each bite. - Salt and pepper to taste - Fresh parsley for garnish Seasoning is key! Salt and pepper enhance all the flavors. I like to finish with fresh parsley for a pop of color. It makes the soup look and taste fresh. 1. In a large pot, heat the olive oil over medium heat. 2. Add the diced onion and cook until it turns clear, about 5-7 minutes. 3. Stir in the minced garlic and cook for another minute until you smell it. 1. Pour in the drained and rinsed white beans. 2. Add the vegetable broth to the pot. 3. Bring this mix to a simmer and cook for about 5 minutes. 1. Use an immersion blender to mix the soup until it is mostly smooth. 2. Leave some bean chunks for a nice texture. 3. Stir in the chopped kale and coconut milk next. 1. Add dried thyme, smoked paprika, salt, and pepper to taste. 2. Simmer for another 10-15 minutes until the kale is soft. 3. Just before serving, squeeze in fresh lemon juice for brightness. 4. Taste and adjust the seasoning if needed. Now your creamy white bean and kale soup is ready to enjoy! To get the best texture, let your soup simmer for 10 to 15 minutes. This time helps the flavors blend well. Make sure to blend your soup properly. Using an immersion blender is easy and keeps some bean bits for a nice texture. If you use a countertop blender, only blend half at a time. This way, you keep some chunks for that heartiness. You can add extra spices to boost flavor. Consider adding a pinch of cayenne for some heat or a dash of oregano for a fresh taste. To make your soup creamier, try using full-fat coconut milk. You can also add a bit more than the recipe calls for if you love that rich flavor. Serve your soup hot in deep bowls. Drizzle some coconut milk on top for a nice finish. Garnish with fresh parsley for a pop of color. Pair your soup with a slice of crusty bread. This gives you a complete meal that is both filling and delicious. {{image_2}} You can easily make this soup plant-based. For a vegan twist, use coconut milk instead of heavy cream. This keeps the soup creamy and rich without any dairy. You can also swap the vegetable broth for homemade vegetable stock. This adds even more flavor while keeping it vegan. Feel free to mix things up with the beans. Besides cannellini, you can use great northern or even chickpeas. Each type brings a unique taste and texture. For greens, spinach works well too, giving you a fresh, tender bite. For a creamier soup, try adding cashew cream or silken tofu instead of coconut milk. Both options add richness without dairy. This soup adapts well to the seasons. In winter, add root vegetables like carrots or sweet potatoes. They will not only add flavor but also make the soup heartier. During summer, use fresh tomatoes and zucchini to lighten the dish. You can also add fresh herbs like basil or dill for a burst of flavor. This keeps the soup feeling fresh and vibrant all year round. To store leftovers, let the soup cool down. Once it cools, pour it into airtight containers. Seal them tightly to keep out air. You can keep the soup in the fridge for up to 5 days. This way, you can enjoy a warm bowl later in the week. Freezing soup is easy! First, make sure the soup is fully cooled. Pour portions into freezer-safe bags or containers. Leave some space at the top for expanding liquid. You can freeze the soup for up to 3 months. To thaw, place it in the fridge overnight. For quick thawing, you can use the microwave. When ready to serve, heat in a pot on low until warm. Leftover soup is versatile! You can use it in many ways. Try adding it to pasta for a creamy sauce. Mix it with cooked rice for a hearty dish. You can also top it with grilled cheese for a fun meal. The ideas are endless! Get creative and enjoy your leftovers in new ways. Yes, you can make this soup ahead of time. To prepare it in advance, follow these steps: - Cook the soup as directed. - Allow it to cool completely before storing. - Place it in an airtight container. - Keep it in the fridge for up to three days. - Reheat on the stove over low heat, stirring often. This soup tastes even better the next day, as flavors meld together. You can easily adjust the spice level in this soup. Here are some tips: - For mild heat, stick to the recipe. - Add a pinch of red pepper flakes for a little kick. - For more spice, mix in chopped jalapeños or cayenne pepper. - Taste as you go. It’s easy to add, but hard to remove! Experiment with spices to find your perfect balance. Yes, you can use other greens. Here are some tasty alternatives: - Spinach adds a mild flavor and cooks quickly. - Swiss chard has a slightly earthy taste and holds up well. - Collard greens give a robust flavor and nice texture. Feel free to mix and match based on what you have. Each green will bring its own twist! Pair this soup with simple sides for a complete meal. Here are some great options: - A slice of crusty bread for dipping. - A fresh salad with lemon vinaigrette. - Grilled cheese for a comforting combo. - Roasted vegetables for added nutrition. These pairings enhance your meal and add variety to your table. Enjoy! This blog post covered how to make a delicious creamy white bean and kale soup. We reviewed the key ingredients, like white beans, kale, and coconut milk. I shared step-by-step instructions for preparation and cooking, plus tips for texture and flavor. We discussed variations to suit your taste and storage methods for leftovers. In conclusion, this soup is not just tasty; it’s versatile and easy. Try it with different greens or beans to make it your own! Enjoy your cooking adventure.

Creamy White Bean and Kale Soup

Indulge in the comforting flavors of creamy white bean and kale soup with this easy recipe! Packed with nutritious ingredients like white beans, fresh kale, and aromatic spices, this soup is perfect for a cozy night in. Ready in just 30 minutes, it's both hearty and delicious. Click through to explore the full recipe and discover tips for perfect presentation that will impress your family and friends!
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Ingredients
  

2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups kale, chopped (stems removed)

1 cup coconut milk (or heavy cream if preferred)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and cook until it's translucent, about 5-7 minutes.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the drained and rinsed white beans to the pot, along with the vegetable broth.

          Bring the mixture to a simmer and cook for about 5 minutes.

            Use an immersion blender to puree the soup until it's mostly smooth, leaving some bean chunks for texture. (Alternatively, you can transfer it in batches to a countertop blender.)

              Stir in the chopped kale, coconut milk, dried thyme, smoked paprika, and season with salt and pepper.

                Simmer for another 10-15 minutes until the kale is tender.

                  Add the lemon juice just before serving to brighten the flavors.

                    Taste and adjust the seasoning as needed.

                      Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                        - Presentation Tips: Serve the soup hot in deep bowls, drizzling a swirl of coconut milk on top and garnishing with fresh parsley. Add a slice of crusty bread on the side for a delightful meal.