Creamy White Bean and Kale Soup
⏱ 30 min · 🍽 4 servings · 🔥 290 kcal
A one-pot pantry soup built from canned beans, stock and whatever greens are wilting in the drawer — blended half-smooth for body without cream.
Ingredients
- 2 cans white beans, drained and rinsed
- 4 cups vegetable stock
- 3 cups kale, stemmed and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- Parmesan rind (optional)
Method
- Heat the olive oil in a large pot and sauté the onion and garlic until soft.
- Add the beans, stock, rosemary and Parmesan rind if using, and simmer for 12 minutes.
- Remove the rind, then blend roughly a third of the soup and stir it back in for body.
- Stir in the kale and cook for 3-4 minutes until wilted.
- Season to taste and serve with crusty bread.
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