Cannellini and Kale Soup

Cannellini and Kale Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons extra-virgin olive oil

  • 2

    onions, chopped

  • 1

    medium carrot, chopped

  • Coarse salt and freshly ground pepper

  • 4

    garlic cloves, minced, plus 2 garlic cloves, thinly sliced

  • 1

    tablespoon chopped fresh thyme

  • Scant ¼ teaspoon crushed red-pepper flakes

  • 12

    ounces cannellini beans (2 cups), picked through and soaked overnight

  • 6

    cups water

  • 1

    dried bay leaf

  • 8

    ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise ½ inch thick


Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute. Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf. Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil. Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil. Cook's Note Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.


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