Kale White Bean Soup

5 from 2 votes

Kale White Bean Soup serves up a complete meal with this one recipe.

Course Soup

Cuisine Beans, Dairy-Free, Vegan

Prep Time 1

Cook Time 1 5

Total Time 2 5

Servings Servings

Calories 218kcal

Author Ginny McMeans

Ingredients

16 ounces navy beans dried
1 tablespoon coconut oil
½ cup onions coarsely chopped
1 clove garlic finely chopped
1 red bell pepper diced
4 tomatoes plum/Roma, chopped
2 cups carrots sliced into chunks
5 cups vegetable broth
6 cups water, divided 4 cups and 2 cups
1 teaspoon Italian Seasoning my homemade recipe is linked below in Instructions
2 teaspoons sea salt
½ teaspoon black pepper
1 lb kale stems and center ribs discarded and leaves coarsely chopped

Instructions

Place beans in a large stockpot and cover with water by about 3". Let it sit overnight to let the beans expand.
If you want to do the quick method for preparing the beans t(instead of soaking overnight) then cover beans with water by 2 inches in a stockpot. Cover with a lid and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans.
Put the oil in the same stock pan and heat over medium heat.
Add the onions and saute for about 15 minutes until soft and translucent.
Add garlic and cook, stirring, 1 minute.
Add beans, red bell pepper, tomatoes, carrots, broth, 4 cups water, Italian seasoning, salt, and pepper.
Cover and bring to a boil. Uncover and turn down to a simmer.
Cook until beans are tender, about 60 to 90 minutes.
Stir in kale and remaining 2 cups water and simmer, uncovered until kale is tender. About 12 to 15 minutes.

Notes

IF FREEZING:

You can freeze this soup but it has to be done before you add the kale. In other words, it would be a kale-less white bean soup the first time around and after you defrosted and heated that is when the kale would go in.

Let cool to room temperature. Package in rigid sided containers.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

THE NIGHT OF SERVING:

Put all in a large saucepan and heat through. You can add more broth if you think it is too thick. Add the fresh kale (if you like) and cook for about 15 minutes. Ready to serve.

Nutrition