Brrr, is it cold in here, or is it just me? Nothing beats a chilly evening like a warm bowl of soup, right? And listen, I’ve got the perfect recipe for those nights when you’re craving comfort but don’t want to spend hours in the kitchen: it’s my amazing *One-Pot White Bean & Kale Soup*! Seriously, this soup is a lifesaver. You throw everything in one pot, and boom – dinner is served! Perfect for a weeknight, trust me.
I stumbled upon this recipe a few years ago when I was completely swamped with work. I needed something healthy, filling, and quick, like, right now. After a bit of playing around in the kitchen, this one-pot wonder was born!
Why You’ll Love This *One-Pot White Bean & Kale Soup*
Okay, so, why do I (and you, soon enough!) love this soup so much? Well, let me tell you:
- It’s ridiculously fast! Seriously, from start to table in under an hour.
- One pot means minimal cleanup. Yay for less dish duty!
- The flavor is just… *mmmm*! Hearty, savory, and so satisfying.
- It’s packed with healthy stuff like kale and beans – guilt-free comfort!
- Totally budget-friendly. It’s a lifesaver when you’re watching your wallet.
- You can easily adapt it to what you have in your fridge. Gotta love that!
Trust me, once you make this *One-Pot White Bean & Kale Soup*, it’ll be a regular on your meal rotation.
Ingredients for the Easiest *One-Pot White Bean & Kale Soup*
Alright, let’s talk ingredients! The beauty of this *One-Pot White Bean & Kale Soup* is that you probably already have most of this stuff in your pantry! And trust me, using fresh ingredients makes all the difference in the world. So, here’s what you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, chopped.
- 2 cloves garlic, minced. Don’t be shy with the garlic!
- 1 teaspoon dried oregano.
- 1/2 teaspoon red pepper flakes (optional) – for a little kick!
- 6 cups vegetable broth. I usually use low-sodium, but you do you!
- 1 (15-ounce) can cannellini beans, rinsed and drained.
- 5 cups chopped kale.
- Salt and pepper to taste. Season generously – don’t be afraid!
See? Simple, right? Let’s get cooking!
How to Make *One-Pot White Bean & Kale Soup*: Step-by-Step Instructions
Okay, so here’s the fun part: actually making the *One-Pot White Bean & Kale Soup*! Don’t worry, it’s seriously a breeze. You’ll be slurping up deliciousness in no time. Follow these steps, and you’re golden:
- First things first, grab your favorite big pot (a Dutch oven works great!). Heat that olive oil over medium heat. Careful, it splatters!
- Toss in your chopped onion and let it cook for about 5 minutes, until it’s softened and starting to turn translucent. You want it tender, not crispy, ya know?
- Now, add the minced garlic, oregano, and those red pepper flakes if you’re feeling a bit spicy (I always do!). Cook for just about a minute, until you can smell that amazing garlic aroma wafting through your kitchen. Yum!
- Pour in the vegetable broth. Give it a good stir and bring it up to a gentle boil.
- Next, in go those cannellini beans and the chopped kale. Don’t worry if it seems like a lot of kale at first; it’ll wilt down as it cooks.
- Reduce the heat, so it’s just simmering, and let it cook for about 15 minutes. This is where the magic happens! The flavors all meld together, and the kale gets nice and tender.
- Finally, season with salt and pepper to your taste. I usually start with a generous pinch of salt and a few grinds of pepper, then taste and adjust. You got this!
And that’s it! Dinner is served. See? Told you it was easy peasy!
Tips for Success with Your *One-Pot White Bean & Kale Soup*
You know, even though this soup is super simple, a few little tricks can take it from good to, well, AMAZING! So, here are a few of my go-to tips to make your *One-Pot White Bean & Kale Soup* the best it can be:
First, don’t rush the onions! Sauteing them low and slow, until they are nice and soft, is key to building flavor. Then, always use a good quality vegetable broth. It makes a HUGE difference. I usually go for my favorite brand from the store, but homemade is even better when I have the time! And finally, season, season, season! Don’t be shy with the salt and pepper. Taste as you go, and adjust to your liking. Trust your gut – you got this!
Ingredient Notes & Possible Substitutions for *One-Pot White Bean & Kale Soup*
Let’s talk ingredients, shall we? You know, sometimes a recipe is only as good as what goes *in* it. So, let’s break down the stars of this *One-Pot White Bean & Kale Soup* and see what we can switch around if we need to. Don’t worry, it’s pretty flexible!
Wonderful White Beans
I adore cannellini beans in this soup! They’re creamy, they soak up all the broth’s flavors, and they’ve got a wonderful, subtle taste. But, if you don’t have them on hand, or prefer something else, don’t sweat it! Great northern beans work fantastically. You could even use navy beans or even chickpeas if that’s what you have. Just make sure to rinse and drain them well.
Kale Variations
Now, about that kale! Any kind will do really, but I like the curly kale best, just cause that’s what I usually have. If you find it a bit tough, massage it with a little olive oil before adding it to your soup. No kale? No problem! Spinach or even Swiss chard would be amazing in this *One-Pot White Bean & Kale Soup* too. Just toss it in at the end, and let it wilt down. Yum!
Serving Suggestions to Complement Your *One-Pot White Bean & Kale Soup*
Okay, so you’ve made the soup, and it smells AMAZING! Now, what to serve *with* it? Well, let me give you some ideas. Because, honestly, sometimes a little something extra can take your *One-Pot White Bean & Kale Soup* to the next level.
My go-to is always crusty bread for dipping – you NEED something to soak up all that delicious broth! A simple side salad with a lemon vinaigrette is also a winner. And, if you’re feeling extra cozy, a grilled cheese sandwich is pure perfection with this soup. Honestly, you can’t go wrong! It’s delicious on its own, too!
Make-Ahead & Storage Tips for *One-Pot White Bean & Kale Soup*
Okay, so you made this amazing *One-Pot White Bean & Kale soup*, and you’ve probably got leftovers, right? Or maybe you’re a super planner (I wish I was!). Either way, here’s the lowdown on making this soup ahead and storing it.
For the Fridge: This soup gets better with time! Store it in an airtight container in the refrigerator for up to 4 days. Easy peasy!
For the Freezer: You can totally freeze this *One-Pot White Bean & Kale Soup*! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months. Just thaw it overnight in the fridge when you’re ready to eat it.
Reheating: Reheat the soup on the stovetop over medium heat, or in the microwave (in short bursts, stirring in between). Add a splash of water or broth if it thickens up too much. You know what? It tastes even better the next day!
Nutritional Information for *One-Pot White Bean & Kale Soup* (Estimated)
Alright, so, here’s the deal with the numbers! The nutritional info below is just an *estimate*, okay? It can change depending on the brands of ingredients you use and how much you put in. But hey, it gives you a general idea! For about 1.5 cups of this oh-so-yummy *One-Pot White Bean & Kale Soup*, you’re looking at around 250 calories, 8g of fat, and a whopping 12g of protein. Pretty good, huh?
Frequently Asked Questions About *One-Pot White Bean & Kale Soup*
Can I use different beans in this soup?
Absolutely! Feel free to switch those cannellini beans out for other varieties. Great northern beans are a great swap, and kidney beans or even chickpeas would work in this *One-Pot White Bean & Kale Soup* too. Just keep in mind that different beans might have slightly different cooking times, so you might need to adjust the simmering time a little bit. Experiment and see what you like best!
Can I add meat to this soup?
Totally! If you’re looking to make this a heartier meal, go for it! Cook some Italian sausage, chicken, or even bacon in the pot before you add the onions. Just make sure the meat is cooked through before you add the rest of the ingredients. You might need to adjust the seasonings a bit to complement the meat’s flavors. Yum!
How can I make the soup spicier?
If you like a kick, you’ve got options! You can add more red pepper flakes – I always do! Also, a pinch of cayenne pepper is amazing, or a dash of your favorite hot sauce. For a more subtle heat, try adding a seeded and minced jalapeño with the onions. Just be careful and taste as you go! You can always add more heat, but you can’t take it away!
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One-Pot White Bean & Kale Soup
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple soup with white beans and kale, cooked in one pot.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 5 cups chopped kale
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, oregano, and red pepper flakes (if using). Cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and kale.
- Reduce heat and simmer for 15 minutes, or until kale is tender.
- Season with salt and pepper.
Notes
- You can add a squeeze of lemon juice before serving.
- Serve with crusty bread.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: white bean soup, kale soup, one-pot soup, vegan soup