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White Bean Soup with Kale

Servings

4

Serving size

about 2 cups as an entree
COOKING TIME
60 Minutes

This recipe can be multiplied, makes great leftovers, and keeps well for 3-4 days.

White Bean Soup with Kale

Ingredients

2 tsp. Olive oil
12 ounces Kale, raw
1 ounce Pancetta (diced)
1 large White onions (diced)
2 large Carrots, raw (peeled and diced)
2 15 ounce can Canned no salt added white beans (drained and rinsed)
4 cup Water
1 tsp. Dried marjoram
1/2 tsp. Salt
1 to taste Black pepper
1 tsp.. Maple syrup

Instructions

Slice the kale in half lengthwise (if the leaves are wide) and then cut into thin strips crosswise.

Place one teaspoon of the olive oil in a large skillet over medium heat. Add the kale and cook, stirring frequently, for about 5 minutes until wilted. Remove from the pan.

Add the second teaspoon of olive oil and the ham. Cook for about 2 minutes, stirring frequently.

Add the onion and carrots and cook, stirring frequently, for 5 minutes.

Add the beans, water, marjoram, salt, pepper and maple syrup. Reduce the heat to a simmer and cook the soup, stirring occasionally, for about 30 minutes until the carrots are soft to the bite.

Remove 1/4 of the soup and puree the remaining 3/4 using a stick blender or blender.

Put the 1/4 of the reserved soup along with the kale in the pan and stir. Heat through and serve.

Serve this recipe with one of these vegetable side dishes.

Beet and Shallot Salad

Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Carrot Salad with Marjoram Vinaigrette

Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper. Chill.

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

The onion may be a GERD trigger, but in this soup it is cooked long enough that some with GERD may be able to tolerate it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This soup is so silky and creamy that you’ll think it’s full of cream. The richness from the pureed beans pairs beautifully with the savory ham and the bitter greens. Add a salad and you have a perfect meal.

"Have you any idea how many kids it takes to turn off one light in the kitchen? Three. It takes one to say, What light? and two more to say, I didn't turn it on."

Erma Bombeck, Housewife