Substitute store-bought broth if you don't have homemade vegetable (or chicken) stock. I didn't have homemade and used store bought. The ingredients can be used as a guide, as just about any veggies will work in this soup; swap Swiss chard or any other leafy green, like spinach, for the kale, depending on your preference.
You can add more beans or greens for a jam-packed bowlful of soup and it is perfect for winter days.
White Bean & Kale Soup
- 1 whole garlic head
- 4 tsp olive oil, divided
- 1 C finely chopped onion
- 1 tsp sea salt
- 1 C chopped carrot
- 1 C chopped and peeled potato
- 1 C chopped celery
- 2 TBSP chopped fresh rosemary
- 4 TBSP tomato paste
- 8 C homemade vegetable stock OR los-sodium chicken stock, if unavailable
- 2 (16-ounce) cans, drained cannellini beans
- 6 C chopped fresh kale
- 1/4 tsp black pepper
- 2 TBSP chopped fresh parsley (optional for garnish)
- Remove white papery skin from garlic, do not peel or separate cloves. Brush garlic with 1 teaspoon olive oil and wrap in aluminum foil. Bake at 350 degrees for 1 hour (toaster oven is useful). Let stand for 10 minutes, then separate cloves and squeeze out pulp. Discard skins.
- Heat remaining 3 teaspoons olive oil in large saucepan over medium-high heat. Add onion and salt; sauté for 5 minutes. Add carrot, potato, celery, rosemary, and tomato paste; cook for 5 minutes, stirring frequently.
- Add Vegetable Stock and cannellini beans; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
- Stir in roasted garlic pulp and kale; simmer for final 10 minutes, until kale is tender. Ladle into soup bowls. Sprinkle with optional parsley if desired.