Tuesday, January 29, 2013

Savory Kale & White Bean Soup w/Homemade Croutons

Wow, it has been so cold lately! I know it was well below freezing in Maryland all of last week, and in some parts of the country it was well below zero. I would never survive in a place that has bouts of frigid weather for a period of 10 days or more. The cold really does a number on the body! It is amazing how this past weekend felt so nice - in the 30s! In order to stay warm, I have been making lots of soup in my kitchen these days. I made an Italian Wedding Soup which is incredible (and I'll post that recipe soon), and I also made this kale and white bean soup. It i s such a very tasty and savory soup, and meat lovers will not even miss the meat. The soup is super flavorful and healthy, AND it is really easy to make. It definitely warms & comforts the soul. Enjoy - and stay warm!

Recipe for Savory Kale & White Bean Soup

2 Tbsp. of extra-virgin olive oil
1 medium yellow onion, chopped 
4 cloves of garlic, pressed
3 (15.5-ounce) cans of great northern beans, drained
4 cups of chicken or vegetable broth 
3 cups of water
1 rind or thick slice of Parmesan cheese
1 bay leaf
1/2 tsp. of dried rosemary
1/2 tsp. of crushed red pepper flakes
1 1/2 tsp. of salt
1/4 tsp. of freshly ground black pepper
10 - 12 ounces of kale greens, chopped (you may prefer to remove the stems, but I included them)
Grated parmesan cheese, for topping
Homemade Croutons, for topping (recipe below)

In a large pot, heat olive oil over medium-low heat. Add in the onion and saute for 3 - 4 minutes, until softened. Add in the garlic and cook for about a minute. Stir in the beans, broth, water, cheese, bay leaf, rosemary, red pepper flakes, salt, and black pepper. Allow the soup to simmer on low for about 10 minutes, stirring occasionally. Add in the kale leaves, and simmer for an additional 3 minutes. Ladle the soup into bowls and top with parmesan cheese and croutons.

Makes 6 - 8 generous servings. Approximately 250 - 335 calories a serving (without Parmesan & croutons for garnish). 

Soup Recipe Adapted from: Epicurious 

Recipe for Homemade Croutons

Half a loaf of crusty bread - such as french, cut into crouton-sized pieces (cubes)
A few generous drizzles of extra-virgin olive oil
Salt & freshly ground black pepper

Preheat the oven to 400 degrees. Place the cut bread onto a baking sheet and drizzle with olive oil. Stir gently to coat well. Sprinkle on a little bit of salt and black pepper. Place baking sheet on the top oven rack and cook for about 10 - 15 minutes, or until crispy. Top each bowl of soup with 4 -5 croutons, and store any leftovers in an airtight container at room temperature.  


  1. Stopping over from Handy Man, Crafty Woman. This looks so good, especially with the croutons. It's warming up in my part of the country but nourishing soups are a good way to pretend it's still chilly. Thank you for sharing!

    Katie @ The Inveterate Homemaker

  2. I wish it was warming up here in Maryland! Hope you like the kale and white bean soup recipe!


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