Creamy Tuscan Kale and White Bean Soup
Creamy Tuscan Kale and White Bean Soup
There is nothing better than a warming bowl of creamy soup, especially in the heart of winter with snow on the ground and a cozy couch to snuggle into. This soup is perfect for those days. My version of creamy Tuscan kale soup with white beans is rich, comforting, and so wholesome. The star flavors that make this soup so delicious are garlic, fennel, and coriander which, when simmered in a creamy tomato broth is hard to get enough of. The creaminess comes from some of my personal favorites: Yukon gold potatoes and coconut milk. I love these two together, they make for a beautifully smooth and creamy base that is rich without being overwhelming of the other flavors. I hope you give this wonderful and flavorful dish a try today!
Notes and Tips for Super Creamy Soup:
This soup is a great meal-prep dish as it re-heats easily and the flavors even meld if they sit over night. Making a huge batch for the week is a good way to have your favorite soup ready in minutes.
Canned cannellini or white beans are naturally creamy and filling. I use 1 can of 14 oz beans per recipes. If you are using dried beans, allow for extra time in preparations for the beans to soften, according to package instructions.
What Spices Do I Use In White Bean Soup?
The notes of garlic and fennel seed are so bright in this soup due to the blooming in oil in the beginning of the recipe. It is important to use fresh garlic cloves and whole fennel seeds to maximize the flavors so try not to skip the fresh ingredients!
Kaffir Lime leaves are a native plant to Southeast Asia. Similar to the way that bay leaves add subtle depth to stocks and stews, so does the Kaffir leaf. It has a slight citrus flavor that really brightens the soup. I try to keep a package of dried kaffir lime leaves on hand to toss in my stock and soups! If you do not have these or can not find them, bay leaves will add great flavor too.
What Does White Bean Soup Go With?
This soup pairs really well with many flavors. Make it extra hearty with a grilled steak or chicken breast. Add extra creaminess with parmesan or feta cheese sprinkled on top, or toss in your favorite croutons or crackers for some added texture. Let me know in the comments below what you top your soup with!
How To Make Sure Your Soup Has Lots Of Flavor:
To increase creaminess, part of the soup is blended. This uses the potential of the potatoes and the white beans before adding coconut milk. If you do not have an immersion blender, spoon 1/3 to 1/2 of your soup into a blender and blitz. Return it to your soup pot to finish the cooking process.
The first step of cooking garlic in olive oil is similar to roasting the garlic in the oven. It helps release the flavor of the garlic and adds a ton of extra flavor to your soup. If you have time to let your garlic simmer in olive oil for 30 minutes of longer, the garlic will take on a sweet and deep flavor. Keep the heat on low or the garlic will burn.
Ingredients Needed:
- 3 cloves garlic
- 1/4 cup olive oil
- 1 large yellow onion
- 1 lb Yukon gold potatoes
- 2 medium carrots
- 1 Tbs fennel seeds
- 1/2 Tbs coriander powder
- 1/2 Tbs dried parsely
- 1 tsp red pepper flakes
- 3 Kaffir Lime leaves or bay leaves
- 2 tsp salt, to taste
- 4 Tbs tomato paste
- 4 cups chicken or vegetable stock
- 1 can white beans
- 1 bunch tuscan or lacinato kale
- 1/2 cup coconut milk
- 1 Tbs butter
- cilantro, for topping
Steps and Detailed Instructions:
In a deep soup pot, pour the olive oil in over medium to low heat.
Lightly mince the garlic cloves and add to the pot with a pinch of salt. Allow the garlic to brown and become soft in the oil. Shake every few minutes so that all sides get toasted, about 12-15 minutes. (See note above)
While the garlic roasting in the olive oil, chop your potatoes, onion, and carrots.
When the garlic is fragrant, and golden brown add the onion, fennel, coriander, red pepper, and parsley. Stir well so that all the spices are well mixed. Saute for 5-6 minutes or until the onions are just starting to turn translucent.
Add the tomato paste and carrots. Stir and sauté to incorporate, about 4 minutes.
Add the potatoes, stock, and kaffir leaves. Stir well to deglaze your pan. Cover and turn the heat down to allow the potatoes to cook until fork tender, about 10 minutes.
When the potatoes are tender, remove the kaffir lime leaves from the soup and toss away.
Add in the can of drained white beans, and chopped kale. Stir in and allow the kale to wilt, about 2-3 minutes.
Using an immersion blender, blend the soup until about 1/3 to 1/2 of the soup is blended. It should still have texture but will begin to look nice and creamy. See notes above if you do not have an immersion blender.
Add in the coconut milk and1 Tbs of salted butter. Mix in and allow to simmer for an additional few minutes.
Serve with fresh cilantro and flaky salt!
Creamy Tuscan Kale and White Bean Soup
Ingredients
- 3 cloves garlic
- 1/4 cup olive oil
- 1 large yellow onion
- 1 lb Yukon gold potatoes
- 2 medium carrots
- 1 Tbs fennel seeds
- 1/2 Tbs coriander powder
- 1/2 Tbs dried parsely
- 1 tsp red pepper flakes
- 3 Kaffir Lime leaves or bay leaves
- 2 tsp salt, to taste
- 4 Tbs tomato paste
- 4 cups chicken or vegetable stock
- 1 can white beans
- 1 bunch tuscan or lacinato kale
- 1/2 cup coconut milk
- 1 Tbs butter
- cilantro, for topping
