The Easiest White Bean and Kale Soup Recipe | Cozy One-Pot Dinner Idea

#whitebeansoup #beansoup #foodtoliverecipe

Cozy up to this White Bean and Kale soup filled with vegetables and plant-based protein. It’s hearty, thick, and crazy flavorful! It’s an easy soup recipe for any cooking skill level.

Prep Time: 10 min (+ 8 hours for soaking) | Cook Time: 50 min | Total Time: 1 hour | Servings: 4

Calories: 127 | Total Fat: 3.8g | Fiber: 6g | Sugar: 2.5g | Protein: 6g

INGREDIENTS:
• 2 tbsp neutral cooking oil
• ½ large white onion, peeled and diced
• 1 large carrot, peeled and diced
• 2 stalks celery, chopped
• 4 cloves garlic, finely chopped
• 1 medium russet potato, peeled and 1/2-inch diced
• 4 cups vegetable broth
• ½ tsp Italian seasoning
• 3 cups kale, fresh or frozen

INSTRUCTIONS:
1. Rinse 2 cups of large white kidney beans, then soak them in water overnight.
2. In a 3-quart soup pot over medium-high heat, heat oil until it shimmers (about 2 minutes).
3. Add onions, carrots, celery, and garlic. Sauté for 5 minutes until they're slightly tender, stirring occasionally.
4. Stir in potatoes, the soaked and rinsed beans, salt, pepper, Italian seasoning, and vegetable stock.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 40 minutes, stirring occasionally.
6. Add kale to the pot and continue simmering until the kale wilts.
7. Remove the pot from heat and serve your delicious bean soup immediately.

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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.

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