Kale and White Bean Soup with Bone Broth

I know what you’re thinking… “not another white bean kale soup recipe”.  I get it, the internet is saturated with recipes, but let me just say this is no ordinary kale and white bean soup.  

The cooking method is quite different from most recipes and bone broth is included.

* Bone broth has so many amazing health benefits and will provide 9 grams of protein per one cup of broth, whereas a standard vegetable broth provides zero grams of protein, or 1 gram of protein with chicken broth.

Another difference is how the kale is cooked.  The kale is placed on top of the onion/garlic/broth mixture and covered with the tomatoes.  This will create a barrier to steam the kale which will then provide a better texture as the kale cooks down.

And when shopping for kale, I would suggest the darker, flatter-leafed variety preferred to as Lacinato kale, Tuscan kale or even Dinosaur kale.

Okay, I have a feeling you might think this is a bit labor intensive for soup but I swear it is not.

And on a side note, one of the star ingredients that I have not even mentioned is the Garlic.  I believe that’s the secret weapon that brings all the flavors together.

Plus did you know that Garlic has a high sulphur content which gives it antibiotic properties, helping keep the digestive system clean by flushing out toxins.

Shall we get started?  Here is a quick peek of the ingredients.  That’s correct, only six ingredients along with some olive oil and salt & pepper.

First you start with caramelizing the onions in olive oil then adding the garlic.  You will want to cook down the garlic for several minutes before adding the bone broth to simmer.

Stir and cover for 10 minutes at medium heat.  This will allow for the flavors to mingle.  If the broth begins to boil turn heat down to low medium heat.

Next add the kale but Do Not mix in with the broth mixture.  Allow the kale to sit on top of the mixture below.  Sprinkle a generous amount of salt over the kale.

Add both cans of the fire roasted tomatoes and spread evenly to cover the kale.  Make sure to strain the canned tomatoes prior.

Cover, turn heat to low and allow to simmer for 20 minutes to cook down the kale.

Stir in the remaining broth and cannellini beans.  Taste and add a pinch more salt and pepper to your liking.  Cover and simmer for another 30 minutes.

The longer the soup simmers the better the flavor, like most soups and stews, the flavor is always better the next day.

And there you have it… Kale and White Bean Soup with Bone Broth.  Perfect for a cold night with friends and family.

A few suggested toppings such as grated parmesan cheese and crumbled bacon goes perfect with this soup.  Serve with crackers or country bread.

For a decent portion this makes about six servings.

Enjoy!

Kale and White Bean Soup with Bone Broth

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• Author: Melissa
• Total Time: 1 hour 30 minutes

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Ingredients

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• 3 tbsp olive oil
• 1 medium onion, chopped
• 10 garlic cloves, minced
• 4 cups bone broth (chicken, no salt)
• 7 cubs or 15oz kale leaves, stems removed, washed and chopped
• 2 cans 28oz each fire roasted tomatoes, drained
• 2 cans 16oz each cannellini beans, drained and rinsed
• salt and pepper

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Instructions

1. Heat olive oil in a large pot or dutch oven over medium heat.
2. Add chopped onions and a dash of salt and pepper.
3. Saute for 12 minutes or until onions are translucent.
4. Add minced garlic and cook, stirring for about 2-3 minutes. You may need to lower the heat to not burn the garlic.
5. Add two cups of bone broth.
6. Stir and cover for 10 minutes at medium heat. This will allow for the flavors to mingle. If the broth begins to boil turn heat down to low medium for a slight boil.
7. Next add the kale over the mixture but do not mix in with the broth.
8. Sprinkle a generous amount of salt over the kale.
9. Add both cans of the fire roasted tomatoes and spread evenly to cover the kale.
10. Cover with lid, turn heat to low and allow to simmer for 20 minutes.
11. Stir in the remaining broth and cannellini beans.
12. Taste and add a pinch more salt and pepper to your liking.
13. Cover with lid and simmer for another 30 minutes. The longer the soup simmers the better the flavor, like most soups and stews, the flavor is always better the next day.
14. Serve with crackers or country bread.

Notes

Suggested Toppings: Grated parmesan cheese crumbled bacon

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes