Creamy White Bean and Kale Soup
Will your kids eat soup? Mine are picky but this creamy white bean and kale soup recipe is a kid favorite and crowd-pleaser on game day. Only 10 minutes of prep time and you'll have a rich, creamy and steaming bowl of soup ready for lunch or dinner to pair with a grilled cheese sandwich with bacon and apple for an autumn treat, leafy green salad with homemade vinaigrette or a toasted piece of crusty bread. Add another dimension and liven up this creamy white bean and kale soup recipe for an adult crowd by adding cubed or shredded chicken, a few dashes of Tabasco sauce and top with corn tortilla chips, cilantro and a squeeze of lime. However you serve it, you'll love the secret ingredient below that makes this creamy white bean and kale soup a weekly favorite throughout fall and winter. Bon appetit!
Creamy White Bean and Kale Soup
- 3 Tbs olive oil
- 1 chopped medium onion
- 3 diced garlic cloves
- 3 medium diced carrots
- 1 Tbs cumin
- 1 3"x4" Parmigiano-Reggiano (aka Parm) cheese rind (my market sells these pre-wrapped, but otherwise ask the deli for a discarded one and they'll often give it to you gratis.)
- 2 cans white beans (I found a new 'white chili beans' that has a little garlic and spices in the can too)
- 1 small bunch chopped kale with stems removed
- 5-6 c chicken stock
- Salt and pepper to taste
- Add your swirls of olive oil to a large pot on medium high heat
- Add onion and carrots and cook for a few minutes
- Add garlic and cook for a couple more minutes
- Add cumin a bit of salt and pepper and stir
- Add beans, parm and chicken stock
- Bring to a boil, then cut the heat and simmer for an hour or so.
- Add your chopped kale and let wilt while simmering
- Remove the parm rind, gently scraping off the soft gooey cheese into the soup then discard
- Add a sprinkle of parm on top and serve with a salad and garlic bread - yum!