Introduction
This delightful white bean and kale soup is a nourishing dish that combines the rich flavors of vegetables, herbs, and beans, creating a comforting and satisfying meal. Perfect for chilly days or when you need a quick weeknight dinner, this recipe is both simple and delicious.
Detailed Ingredients with measures
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter or rendered bacon fat
– 1 medium yellow onion, chopped
– 2 celery stalks, chopped
– ½ fennel bulb, cored and finely chopped
– 3 garlic cloves, minced
– 1 teaspoon fresh thyme leaves
– 1 teaspoon fennel seed
– 1/8 teaspoon crushed red pepper flakes
– 1/3 cup dry or semi-dry white wine
– 6 cups low-sodium chicken stock or vegetable broth
– 1 bay leaf
– 4 (15-ounce) cans white beans (Great Northern and Cannellini), drained and rinsed
– 4 ounces Parmesan rinds, enclosed in cheesecloth or muslin
– 4 ounces freshly grated Parmesan cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 pound baby kale or baby spinach, stemmed and torn into bite-size pieces
– ¼ cup chopped fresh parsley
– Juice of 1 lemon
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40-45 minutes
Total Time: 1 hour
Yield: 6-8 servings
Enjoy this hearty soup as a standalone meal or pair it with crusty bread for a complete dining experience. The combination of white beans, greens, and Parmesan creates a harmony of flavors that will warm you from the inside out.
Detailed Directions and Instructions
Step 1: Sauté the Vegetables
In a large Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and fennel. Cook until the vegetables have softened, about 5-7 minutes.
Step 2: Add Aromatics
Add the minced garlic, fresh thyme leaves, fennel seed, and crushed red pepper flakes. Cook for an additional 30 seconds, stirring constantly to prevent burning.
Step 3: Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a boil, then reduce the heat and simmer for 1 minute to let the alcohol cook off.
Step 4: Add Broth and Beans
Add the chicken stock, bay leaf, drained white beans, Parmesan rinds, kosher salt, and black pepper. Bring to a boil, then reduce the heat to low. Simmer for 20-30 minutes, allowing the liquid to reduce slightly.
Step 5: Incorporate Greens
Stir in the baby kale or spinach. Cook for an additional 10-15 minutes, or until the soup reaches your desired consistency, stirring occasionally.
Step 6: Remove Unwanted Ingredients
Remove and discard the Parmesan rinds and bay leaf, ensuring none of these solid ingredients remain in the soup.
Step 7: Season to Taste
Season the soup to taste with additional salt and pepper, if needed. Adjust to your preferred flavor profile.
Step 8: Serve the Soup
To serve, ladle the soup into bowls. Sprinkle each serving with freshly grated Parmesan cheese and chopped parsley. Finish with a squeeze of lemon juice to brighten the flavors.
Notes
Serving Suggestions
This soup pairs well with crusty bread or a fresh side salad for a complete meal.
Ingredient Substitutions
You can substitute baby kale or spinach with Swiss chard or any other leafy greens.
Make-Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, allowing the flavors to meld even more.
Freezing Instructions
This soup freezes well; just be sure to leave out the greens until you reheat it, as they do not freeze well.
Adjusting Spice Level
If you prefer a spicier soup, increase the amount of crushed red pepper flakes. For a milder flavor, reduce or omit them completely.
Cook techniques
Sauteing
Sauteing involves cooking food quickly in a small amount of oil or fat over medium to high heat. In this recipe, you’ll start by sautéing onion, celery, and fennel until they soften.
Deglazing
Deglazing is a technique used to flavor the liquid of a dish by scraping up browned bits from the bottom of the pot. After your vegetables are sautéed, you’ll add white wine to deglaze the pot, enhancing the overall flavor of the soup.
Simmering
Simmering is cooking food gently in liquid at a low temperature, just below boiling. After adding the stock and beans, simmer the soup to allow the flavors to meld and the liquid to reduce slightly.
Seasoning
Seasoning is an essential technique in cooking, which involves adding ingredients to enhance flavor. In this recipe, you’ll season your soup with kosher salt, black pepper, and lemon juice for the perfect balance of taste.
Finishing
Finishing refers to the final step of preparing a dish, adding any last touches before serving. This recipe calls for garnishing individual servings with freshly grated Parmesan cheese, parsley, and a squeeze of lemon juice.
FAQ
Can I use other types of beans in this recipe?
Yes, you can substitute other beans such as cannellini, navy beans, or pinto beans, depending on your preference.
What is the purpose of Parmesan rinds in the soup?
Parmesan rinds add depth and richness to the soup, infusing it with a savory flavor as the soup simmers.
Is this soup suitable for a vegetarian diet?
Yes, if you use vegetable broth instead of chicken stock and omit the butter or use a plant-based alternative, this soup can be vegetarian.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and often tastes even better the next day as the flavors continue to develop.
How can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or freeze it for longer storage.
Conclusion
The soup made from these ingredients offers a delightful blend of flavors and textures, warming the soul with its rich broth, tender vegetables, and creamy white beans. The addition of fresh greens and a hint of lemon elevates the dish, making it suitable for any season. Serve it as a hearty main course or a satisfying side, and enjoy the comforting embrace of a homemade meal.
More recipes suggestions and combination
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