Kale and White Bean Soup is quick to make with minimal prep time, made with fresh kale, onion, white beans, and spices in a savory tomato broth and topped with parmesan cheese, ready in 30 minutes!
In a large dutch oven, add the olive oil, onion, and green onions over medium heat. Cook until the yellow onion starts to brown, about 3-5 minutes, stirring often. Add the herbs and spices and stir.
Add the tomato puree, white beans, rice, water, and broth. Increase to medium-high heat and bring the soup to a boil, then reduce to a simmer.
While the soup is simmering, add the kale and cook for 15-20 minutes, stirring occasionally until the kale is tender. Add any additional salt and pepper to taste.
Top the soup with the parmesan cheese and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 2-3 days in an airtight container. Freeze for 2-3 months in an airtight container. Leave room at the top of the container, as the liquid will expand slightly as it freezes.Cooking Tips
You can substitute the rice with pieces of gold potato, chopped small so they cook in time.
Massage the kale for less bitter notes, and discard the stem to avoid the fibrous texture.
This recipe also works with baby spinach instead of the kale.
Make sure to rinse the canned beans thoroughly before cooking with them.
Most of the sodium in this recipe is coming from the broth. For a lower sodium version, use a low-sodium broth and leave out any additional salt. You can increase the other herbs and spices for more flavor.