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Bon Appétit

Kale and White Bean Soup

3.5

(153)

Image may contain Cutlery Spoon Food Dish Meal Bowl Plant Spinach Vegetable and Seasoning

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 Servings

Ingredients

1

tablespoon olive oil

1

/2 small onion, chopped

1

garlic clove, finely chopped

2

ounces cured Spanish chorizo, casing removed if needed, thinly sliced

1

small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped

1

14.5-oz can cannellini (white kidney) beans, drained

4

cups low-sodium chicken broth

Kosher salt, fresh ground pepper

1

/2 cup chopped fresh flat-leaf parsley leaves

Lemon wedges (for serving)

Preparation

  1. Ingredient Info

    Step 1

    Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, is available at farmers’ markets and some supermarkets.

  2. Preparation

    Step 2

    Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, and chorizo and cook, stirring occasionally, until onion is soft and chorizo is golden, 6–8 minutes. Add kale and cook , tossing occasionally, until wilted, about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer until flavors meld , 15–20 minutes; season with salt and pepper. Divide soup among bowls, top with parsley, and serve with lemon wedges alongside for squeezing over.

Nutrition Per Serving

Calories (kcal) 250 Fat (g) 10 Saturated Fat (g) 2.5 Cholesterol (mg) 15 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g)2 Protein (g) 14 Sodium (mg) 970
Explore Bon AppétitSoupSoups and StewsKaleLeafy GreensVegetableChorizoSausageMeatCannellini BeanWhite BeanBeanEasyQuickOne-Pot MealsWeeknight MealsMainDairy-FreeNut-FreeGluten-FreeSimmerDinner
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Reviews (153)

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  • Very good soup - I will double the recipe next time. I would also wait to add the garlic until the last few minutes of sautéing the onion and chorizo so it doesn't burn. Also added a bit of turmeric for its nutritional value.

    • Sandie Robinson

    • Attleboro, MA

    • 1/29/2024

  • I LOVE this soup recipe! I used vegan sausage in lieu of traditional and I also added some couscous for added bulk. Served with crusty bread for dipping... yummmm

    • deannarachele

    • WV

    • 10/7/2020

  • This was SO so so delicious! So good it left all four of us wanting more. Next time we’ll double the recipe. I could have also benefitted from some clarification regarding the chorizo. I purchased some Iberico chorizo from the meat counter, and had them slice it thinly (not super thin, as you would for a charcuterie plate) and the chorizo broke down quite a bit in the pot. I think next time this would be better if the chorizo was sliced a little thicker with a knife at home, giving slightly chunkier pieces that hold up to the heat.

    • Anonymous

    • Seattle, WA

    • 1/6/2020