Make-Ahead White Bean and Kale Soup

Why make this recipe

Make-Ahead White Bean and Kale Soup is a perfect meal for busy days. It’s not only healthy and filling but also very simple to prepare. You can make it in advance, store it in the fridge, and enjoy it throughout the week. This soup is packed with nutrients from the kale and white beans, making it a great choice for a wholesome meal.

How to make Make-Ahead White Bean and Kale Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, rinsed and drained
• 1 bunch kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic, sautéing until the onion is translucent.
3. Pour in the vegetable broth and add the white beans, kale, and thyme.
4. Bring to a simmer and cook for about 20 minutes until the kale is tender.
5. Season with salt and pepper.
6. Let cool and store in the refrigerator for meal prep.

How to serve Make-Ahead White Bean and Kale Soup

Serve this soup hot, and feel free to enjoy it with some crusty bread or a side salad. You can also top it with a sprinkle of parmesan cheese or a drizzle of olive oil for extra flavor.

How to store Make-Ahead White Bean and Kale Soup

After you make the soup, let it cool down. Then, transfer it to an airtight container and store it in the refrigerator. The soup will stay fresh for about 4 to 5 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container.

Tips to make Make-Ahead White Bean and Kale Soup

• If you want a creamier soup, blend a portion of it after cooking.
• Feel free to add your favorite vegetables like carrots or celery for extra flavor and nutrition.
• If you have fresh herbs, like parsley or basil, add them when serving for a fresh taste.

Variation

Try adding cooked sausage or chicken for a heartier version of the soup. You can also swap kale for spinach if you prefer.

FAQs

Can I use canned beans?
Yes! Canned beans work perfectly for this soup. Just make sure to rinse and drain them before adding.

How long does the soup last in the fridge?
The soup can last in the fridge for about 4 to 5 days when stored properly.

Can I freeze the soup?
Absolutely! This soup freezes well. Just ensure it’s in a freezer-safe container, and it can be frozen for up to 3 months.

Make-Ahead White Bean and Kale Soup

A healthy and filling soup that is easy to make ahead, packed with nutrients from kale and white beans.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

  

For the soup

• 1 tablespoon olive oil For sautéing
• 1 medium onion, diced Provides sweetness
• 2 cloves garlic, minced Enhances flavor
• 4 cups vegetable broth Base of the soup
• 2 cans (15 ounces each) white beans, rinsed and drained Protein source
• 1 bunch kale, chopped Nutrient-dense greens
• 1 teaspoon dried thyme Adds earthy flavor
• to taste Salt For seasoning
• to taste Pepper For seasoning

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic, sautéing until the onion is translucent.
3. Pour in the vegetable broth and add the white beans, kale, and thyme.
4. Bring to a simmer and cook for about 20 minutes until the kale is tender.
5. Season with salt and pepper.
6. Let cool and store in the refrigerator for meal prep.

Notes

Serve hot with crusty bread or a side salad. Top with parmesan cheese or a drizzle of olive oil for extra flavor. For a creamier soup, blend a portion of it after cooking. Add favorite vegetables or fresh herbs for a fresh taste. Can add cooked sausage or chicken for a heartier version.

Naya Lucas