This hearty and warm white bean and kale soup is the perfect soup for these cold winter months and best of all its so easy to prepare. I can guarantee that this soup will not disappoint you. If you find that the kale is not tender, cut them into smaller pieces or cook longer. If you would love a thicker bean, you can either cook the soup longer or puree some of the beans. This soup is even tastier if prepared a day ahead, then cooled completely, refrigerate and reheat the following day.
I’m always looking for ways of including more leafy greens in my family’s meals. Kale is super healthy, it is loaded with vitamins and minerals, see my post on The Amazing Benefits of Kale. Beans are also very nutritious, they provide protein, manganese, calcium, fibers. Beans are known to lower cholesterol, stabilize blood glucose. I have added coconut milk and allspice to impart both a creamy and tropical flair to this dish.
- 2 cups cooked cannellini or any other white beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 2 medium potatoes, chopped
- 2 carrots diced
- 4 cups vegetable broth
- 1/4 cup coconut milk
- Pinch allspice
- Pinch cayenne pepper
- 4 cups kale, coarsely chopped
In a large pot over medium heat, saute onion and garlic in olive oil for 3 minutes until translucent. Add carrots and potatoes stirring, next add broth, coconut milk, beans, kale, bay leaf, thyme, and allspice. Bring to boil and reduce heat to medium-low and cook for 30 minutes. Season with sea salt and cayenne pepper to taste.