Can I make white bean and kale soup vegetarian?

Yes. Simply omit the ground chicken and use vegetable broth instead of chicken broth. The cannellini beans still provide plenty of texture and protein, making the soup hearty and satisfying.

Can I freeze white bean and kale soup?

Yes. This soup freezes very well. Let the soup cool completely, then store it in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. You can also reheat it while frozen; it just takes a little longer to thaw.

Why do white beans make soup creamy?

Cannellini beans have thin skins and a soft interior. As they simmer, some of the beans naturally break down and release their starches into the broth, which creates a lightly creamy texture that thickens the soup without adding dairy.

White Bean & Kale Soup with Ground Chicken

Name: White Bean & Kale Soup with Ground Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra virgin olive oil; 3 large carrots, finely chopped; 2 stalks celery, finely chopped; 1 medium yellow onion, finely chopped; 2 large cloves garlic, minced; 1 tablespoon fresh thyme, woody stems removed (or 1 teaspoon dried); 2 teaspoons fresh rosemary, roughly chopped (or ½ teaspoon dried); 1 teaspoon salt, divided; 1 pound ground chicken; 1 (32-ounce) carton low-sodium broth; 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 bay leaf; 1 bunch lacinato kale, stems removed, roughly chopped; 1/2 teaspoon pepper; Lemon juice from 1/2 lemon

Description

A hearty Mediterranean-inspired white bean and kale soup made with ground chicken, fresh vegetables, herbs, and a savory broth. Simple, nourishing, and ready in about 45 minutes.

Ingredients

Scale

1 tablespoon extra virgin olive oil

3 large carrots, finely chopped

2 stalks celery, finely chopped

1 medium yellow onion, finely chopped

2 large cloves garlic, minced

1 tablespoon fresh thyme, woody stems removed (or 1 teaspoon dried)

2 teaspoons fresh rosemary, roughly chopped (or 1/2 teaspoon dried)

1 teaspoon salt, divided

1 pound ground chicken

1 (32-ounce) carton low-sodium broth

2 (15-ounce) cans cannellini beans, drained and rinsed

1 bay leaf

1 bunch lacinato kale, stems removed, roughly chopped

1/2 teaspoon pepper

Lemon juice from 1/2 lemon

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Instructions

Sauté the Vegetables: Warm the olive oil in a large 6.5-quart pot over medium heat. Add the carrots, celery, onion, garlic, thyme, rosemary, and ½ teaspoon of the salt. Cook, stirring occasionally, until the onions become soft and translucent, about 5–8 minutes.

Cook the Ground Chicken: Add the ground chicken and the remaining ½ teaspoon salt. Break the chicken into small pieces with a wooden spoon and cook, stirring occasionally, until the chicken is fully opaque, about 8 minutes.

Add the Broth and Boil: Pour in the broth and add the bay leaf. Increase the heat to high and bring the soup to a boil.

Simmer the Beans: Stir in the white beans, reduce the heat to medium-low, and simmer for about 5 minutes to allow the flavors to blend.

Add the Kale: Stir in the kale and black pepper and continue simmering for about 5 minutes, until the kale is tender.

Finish and Serve: Remove the pot from the heat. Discard the bay leaf and stir in the fresh lemon juice. Serve the soup in warm bowls and season with additional salt and pepper to taste.

Storing Leftovers: Refrigerate leftover soup in an airtight glass container for up to 3-5 days or freeze individual portions for up to 3 months. Reheat gently on the stovetop until warmed through.

Notes

Don’t overcook the beans, or they may break down too much.

Add extra broth if you prefer a soup with more liquid.

Substitutions:

Vegetarian/vegan: Omit the chicken and use vegetable broth.