Creamy White Bean and Kale Soup with Savory Herb Drizzle

This Creamy White Bean and Kale Soup is a delightful way to enjoy a bowl of comfort food that’s both hearty and nutritious. Packed with protein-rich white beans and vibrant kale, this soup offers a perfect balance of creaminess and earthiness.

What sets this recipe apart is the savory herb oil drizzled on top, which adds a burst of flavor and aroma, elevating each spoonful. Whether it’s a chilly evening or a casual lunch, this soup hits the spot and warms the soul.

Creamy White Bean and Kale Soup with Savory Herb Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, rinsed and drained
• 2 cups chopped kale, stems removed
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (or coconut cream for a vegan option)
• 2 tablespoons fresh parsley, chopped
• For the Savory Herb Oil:
• 1/4 cup olive oil
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and cook for an additional minute until fragrant.
3. Pour in the vegetable broth and add the white beans, thyme, salt, and pepper. Bring to a simmer.
4. Add the chopped kale and cook for about 10 minutes or until the kale is tender.
5. Stir in the heavy cream and adjust seasoning if necessary. Cook for another 5 minutes to heat through.
6. Meanwhile, prepare the savory herb oil by whisking together olive oil, basil, parsley, and lemon zest in a small bowl.
7. Ladle the soup into bowls and drizzle with the herb oil before serving. Enjoy!

Notes

Tip: Use a hand blender to puree some of the soup for a creamier texture, leaving some beans whole for added substance.

For enhanced depth of flavor, use homemade vegetable broth instead of store-bought. If you’re short on time, canned white beans work perfectly; just make sure to rinse them well. You can also add some chopped carrots or celery for extra veggies!

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the soup thickens too much.