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Mediterranean White Bean and Kale Soup

This Mediterranean white bean and kale soup is packed with flavor and nutrients. It’s an easy one-pot meal perfect for any night of the week.
Print Recipe
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch parsley stems removed, leaves and stems chopped separately
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion finely chopped
  • 3 large garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for serving
  • Kosher salt
  • Black pepper
  • 4 cups (32 ounces) vegetable broth
  • 2 cans Cannellini beans drained and rinsed
  • 2 heaping cups spinach
  • 1/4 cup fresh dill stems removed
  • 2 tablespoons white wine vinegar

Equipment

  • Dutch oven or pot
  • Immersion blender (optional)

Method
 

Prep the Parsley
  1. Trim the very bottom ends of the parsley stems. Separate the leaves from the stems. Finely chop both the leaves and stems, keeping them in two separate piles to add at different stages.
Sauté the Aromatics
  1. Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the chopped onion and minced garlic. Cook, stirring regularly, for 3-5 minutes until fragrant. Crucially, adjust heat as needed to prevent the garlic from burning, which can impart a bitter taste. This initial sauté builds the soup's flavor foundation.
Build Flavor
  1. Stir in the tomato paste, chopped carrots, celery, and the chopped parsley stems. Season with Italian seasoning, paprika, red pepper flakes, and a generous pinch of salt and black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Add Liquids & Beans
  1. Pour in the vegetable broth and add the drained and rinsed cannellini beans. Increase the heat to high and bring the mixture to a boil, allowing it to boil for about 5 minutes.
Simmer to Perfection
  1. Reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape. Simmer gently for at least 20 minutes, or until the beans and vegetables are tender.
Achieve Creaminess (Optional)
  1. For a richer, creamier texture without dairy, use an immersion blender to carefully blend about half of the soup directly in the pot. Avoid pureeing the entire soup; the goal is to thicken the broth slightly while leaving plenty of whole beans and vegetables for texture. Mash some beans against the side of the pot if you don't have an immersion blender.
Finish the Soup
  1. Stir in the fresh spinach and cover the pot for 1-2 minutes until the spinach wilts. Stir in the reserved chopped parsley leaves, fresh dill, and white wine vinegar. The vinegar adds a crucial touch of brightness that balances the richness.
Serve
  1. Ladle the hot soup into bowls. Garnish with an extra drizzle of olive oil and a pinch of red pepper flakes, if desired. Serve immediately.

Notes

This soup is a delightful combination of hearty beans, fresh greens, and aromatic vegetables, simmered in a flavorful broth. The optional step of partially blending the soup creates a wonderfully creamy texture without any dairy. The final addition of white wine vinegar brightens the flavors, making it a well-balanced and satisfying meal. It stores well in the refrigerator and freezes beautifully, making it a great make-ahead option.