Kale and White Bean Soup

This hearty and nutritious soup is perfect for a cozy meal. Packed with kale, creamy white beans, and aromatic herbs, it’s both comforting and healthy.

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Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 (15 oz) can of diced tomatoes
• 6 cups vegetable or chicken broth
• 2 (15 oz) cans of white beans, drained and rinsed (e.g., cannellini or great northern beans)
• 4 cups chopped kale (stems removed)
• 1 bay leaf
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped
• Grated Parmesan cheese
• A drizzle of olive oil

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Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
3. Stir in the garlic, thyme, and smoked paprika. Cook for another 1–2 minutes until fragrant.

Step 2: Build the Base

1. Add the diced tomatoes and broth to the pot. Stir well.
2. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 3: Add the Beans and Kale

1. Stir in the white beans, kale, and bay leaf. Simmer for 15–20 minutes until the kale is tender.
2. Season with salt and pepper to taste. Remove the bay leaf before serving.

Step 4: Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with fresh parsley, a sprinkle of Parmesan, or a drizzle of olive oil if desired.

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Pairing Suggestions

Wine Pairing:

• White Wine: A light Pinot Grigio or Sauvignon Blanc enhances the earthy flavors of the soup.
• Red Wine: A soft, fruity Pinot Noir or Chianti pairs beautifully with the dish’s heartiness.

Side Dishes:

• Bread: Serve with crusty sourdough or garlic bread for dipping.
• Salad: A simple green salad with lemon vinaigrette provides a refreshing contrast.
• Cheese Board: Pair with mild cheeses like Brie or Gruyère for a complete meal.

Enjoy this wholesome and satisfying soup with your favorite pairing!