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White Bean Kale Soup with Crusty Bread
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 bunch kale, stems removed and leaves chopped
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 4 cups vegetable broth
  • Salt and black pepper, to taste
  • 1 loaf crusty bread, sliced

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute more until fragrant.
  • Add the chopped kale to the pot. Cook for 3 to 4 minutes, stirring now and then, until the leaves start to wilt.
  • Pour in the white beans and vegetable broth. Season with salt and black pepper.
  • Bring the soup to a gentle simmer. Let it cook uncovered for 15 minutes so the flavors blend.
  • Ladle the soup into bowls. Serve with slices of crusty bread on the side for dipping.

Notes

Toast the bread slices right before serving so they stay crisp against the warm broth. If the soup thickens too much the next day, add a splash of broth when reheating. Leftovers keep well in the fridge for up to three days.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife