Kale and White Bean Soup
Method
Sauté the Aromatics: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and minced garlic, cooking for 3–4 minutes until soft, translucent, and fragrant.
Add the Broth and Beans: Stir in the 400 g tin of white beans and the vegetable stock. Bring the mixture to the boil over a medium-high heat.
Cook the Kale: Reduce the heat to low, add the chopped kale and dried thyme, and simmer for 20 minutes, stirring occasionally, until the kale is tender and the flavours meld together.
Season and Serve: Taste and season with salt and freshly ground black pepper as needed. Serve hot with a drizzle of extra virgin olive oil, crusty bread, or a light salad.
This Kale and White Bean Soup is a comforting, plant-based meal that combines the heartiness of white beans with nutrient-packed kale. The subtle flavor of thyme and the light vegetable broth make it a wholesome, nourishing dish for any time of year. Spicy Chickpea Soup
Nutrition Facts
Per serving
