When the chill of winter sets in, there’s nothing quite as comforting as a bowl of homemade soup to warm you from the inside out. This Rustic Italian White Bean and Kale Soup is the perfect companion for frosty evenings, delivering both hearty nourishment and soulful satisfaction. Overflowing with the earthy flavors of Italy, this dish is easy to make and filled with wholesome ingredients that will leave you feeling both satisfied and cozy.

Why You’ll Love This Soup

This soup is more than just a meal; it’s a warm embrace on a cold day. With its blend of tender white beans, vibrant kale, and aromatic herbs, it strikes a harmonious balance between flavor and nutrition. Each spoonful brings a delightful mix of textures and tastes—the creaminess of the beans, the slight chew of the kale, and the depth of the broth infused with thyme and oregano.

Key Ingredients

White Beans: A rich source of plant-based protein and fiber, white beans add a creamy texture and subtle nuttiness to the soup.
Kale: This nutrient-dense leafy green is loaded with vitamins and minerals, providing a delightful contrast to the smoothness of the beans.
Herbs: Dried thyme and oregano create a classic Italian flavor profile that is comforting and familiar.
Lemon Juice: A splash of lemon juice at the end adds brightness, balancing the richness of the soup.

Ingredients List

2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 celery stalks, chopped
2 carrots, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cans (15 ounces each) white beans, drained and rinsed
4 cups vegetable broth
2 cups kale, chopped
Salt and pepper to taste
1 tablespoon lemon juice
Grated Parmesan cheese (optional)

How to Make It

Sauté the Vegetables: Start by heating the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots. Sauté for about 5 minutes, until the vegetables become tender and the aroma fills your kitchen.
Infuse with Herbs: Stir in the dried thyme and oregano, letting them cook for another minute to release their full fragrance.
Add Beans and Broth: Pour in the white beans and vegetable broth, and bring the soup to a boil. Once it reaches a boil, reduce the heat to a gentle simmer and let it cook for 20 minutes. This allows the flavors to meld together beautifully.
Incorporate the Kale: Add the chopped kale and simmer for an additional 5 minutes, just until the kale is wilted and tender.
Finish and Serve: Season the soup with salt, pepper, and a tablespoon of lemon juice to taste. Serve hot, and for an extra touch of indulgence, top with grated Parmesan cheese.

Serving Suggestions

Pair this Rustic Italian White Bean and Kale Soup with crusty bread or a side of garlic crostini for a complete, satisfying meal. It also pairs wonderfully with a light side salad or roasted vegetables.

The Heart of Italian Comfort

This recipe embodies the essence of rustic Italian cooking—simple, flavorful, and heartwarming. Whether you’re seeking solace after a busy day or sharing a meal with loved ones, this soup is sure to deliver comfort and joy. Enjoy each spoonful as it wraps you in warmth and transports you to the rolling hills of the Italian countryside.

Rustic Italian White Bean and Kale Soup

Author: Alice

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Description

Warm up your winter with this Rustic Italian White Bean and Kale Soup. Brimming with savory herbs and tender white beans, this soup provides a perfect balance of flavors and nourishment. It’s not just a meal; it’s a heartfelt hug in a bowl.

Ingredients

– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 2 celery stalks, chopped
– 2 carrots, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 2 cans (15 ounces each) white beans, drained and rinsed
– 4 cups vegetable broth
– 2 cups kale, chopped
– Salt and pepper to taste
– 1 tablespoon lemon juice
– Grated Parmesan cheese (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for about 5 minutes until the vegetables are tender.
2. Stir in the thyme and oregano, cooking for another minute until fragrant.
3. Add the white beans and vegetable broth to the pot, bringing the mixture to a boil.
4. Reduce heat to a simmer and let the soup cook for 20 minutes, allowing the flavors to blend.
5. Stir in the kale and cook for an additional 5 minutes until the kale is wilted.
6. Season with salt, pepper, and lemon juice, adjusting to taste.
7. Serve hot, garnished with Parmesan cheese if desired.

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