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Kale & White Bean Soup
- Yield
- 4-6 servings
- Difficulty
- Easy
- Time
- 45 min
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Kale & White Bean Soup
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. - 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.
Featured Products
- New
5out of 5 stars
100% California Chef's Bottle™
From
Original price was$19.99
Discounted price is$17.99
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
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