I just love making soups. There’s something so cozy and comforting about the whole process. It hasn’t exactly been soup weather around here, so last week when it dipped down into the 60’s, a stay-home, curl-up-on-the-sofa, soup night (and this white bean and kale soup) happened.
Why you’ll love this white bean soup
It’s hearty, but still kind of light. The beans and kale give this soup plenty of staying power, and it’s satisfying to eat. But at the end of the day, you’re still enjoying a bowl full of veggies. It gets better on the second day. This white bean soup is great left over! Save a serving to take for lunch the next day. It’s easy to make. Just chop, sauté, and simmer, and dinner will be on the table. It’s flexible. If you don’t have the exact veggies or herbs listed in the recipe, swap in what you do have. For example, I went out of my herb comfort zone here and used tarragon, but basil would also be delicious.
What makes this White Bean and Kale Soup so good?
Its ingredients, of course:
Carrots, shallots, and garlic add veggie power and aromatic flavor to this soup. Sliced mushrooms bring satisfying texture and umami flavor. White wine and sherry vinegar make it zingy and bright. White beans thicken this soup and bulk it up. Kale brings myriad nutritional benefits & bright green color, and, with the white beans, it makes this soup a meal on its own. And last but not least, plenty of herbs give it a wonderful fresh taste.
Enjoy with lots of crusty bread and some nice red wine… adapted from Bon Appetit
