Cozy White Bean and Kale Soup with Garlic Herb Croutons

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups bread cubes
• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened.
2. 2 Stir in vegetable broth, white beans, kale, thyme, and oregano. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until kale is tender.
3. 3 While soup simmers, toss bread cubes with melted butter, parsley, and thyme in a bowl.
4. 4 Spread seasoned bread cubes on a baking sheet and bake at 375°F for 10-12 minutes, until golden and crispy.
5. 5 Ladle soup into bowls and top with garlic herb croutons before serving.

Equipment

• Large pot
• Baking sheet

Variations

• Add a splash of lemon juice for a bright finish.
• Include diced tomatoes for an extra layer of flavor.

Substitutions

• Use spinach instead of kale if preferred.
• Substitute vegetable broth with chicken broth for a heartier taste.

Pairings

• Pairs well with a simple green salad.
• Enjoy with a glass of crisp white wine.

Nutrition

Tips

• For extra creaminess, blend a portion of the soup and stir it back into the pot.
• Use stale bread for the croutons; it crisps up beautifully.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a sprinkle of Parmesan cheese for added richness.
• A slice of crusty bread on the side complements this soup perfectly.

FAQ