Kale & White Bean Soup
This cozy winter soup brings together white beans, tender kale, and aromatic vegetables simmered until comforting and flavorful. Finished with a generous drizzle of California Olive Ranch Chef’s Bottle olive oil and fresh thyme, it’s hearty, satisfying, and perfect for colder January days.
Ingredients
2 Tbsp California Olive Ranch Chef’s Bottle Olive Oil, plus more for finishing
1 yellow onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1 can (15 oz) white beans, drained and rinsed
4–5 cups vegetable or chicken broth
2 bay leaves
Salt and freshly ground black pepper
1 bunch kale, stems removed and leaves chopped
1–2 sprigs fresh thyme
Instructions
Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5–7 minutes.
Add garlic and beans. Stir in garlic and cook until fragrant, about 1 minute. Add white beans and bay leaves.
Simmer the soup. Pour in broth and bring to a gentle simmer. Cook uncovered for 15–20 minutes to allow flavors to develop.
Add the kale. Stir in chopped kale and cook for 5–7 minutes, until tender but still vibrant.
5. Finish and serve. Remove bay leaf and thyme sprigs. Season with salt and pepper to taste. Ladle soup into bowls and finish each serving with a generous drizzle of California Olive Ranch Chef’s Bottle olive oil. Garnish with a small fresh thyme sprig if desired.
Tip: Finish the soup with olive oil and fresh thyme just before serving for the best flavor and presentation. If you want a creamy soup add ½ cup of heavy cream after cooking the kale.