Smoky Italian Kale & White Bean Soup

A soup with smoky good flavors plus basil, oregano and smoked paprika, loads of good veggies and white beans.

My son and I were at the grocery store and I noticed they had these beautiful BIG bunches of kale and I just had to get one … I had no idea at the time what I would do with my bunch of kale … perhaps a salad? a frittata? … and then we got a big spring snow and it was a Sunday and the only thing I wanted was a big bowl of hot, healthy, comforting soup.

I had an internal argument over whether this should be a creamy or a broth-based soup, but I decided on broth because I just wanted a simple soup. Sometimes you need a bit of simple goodness in your life. Simple and healthy, warm and cozy. Something to snuggle up with as I struggle through the transition from winter to spring. A lovely Kale soup to feed my soul.

Smoky Italian Kale & White Bean Soup

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: About 2 quarts of soup 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 2 – 3 Tablespoons bacon butter (rendered fat from baking bacon) or smoked olive oil
• 1 cup chopped onion
• 3 cloves garlic, peeled & chopped
• 1/4 cup white wine
• 2 large carrots, peeled & sliced
• 4 cups chicken or vegetable broth
• 1 pint fire roasted tomatoes (or 1 15-oz. can of chopped tomatoes)
• 1 14-oz. can white beans or chickpeas
• 1 cup or so of frozen corn, thawed
• 1 bay leaf
• 1 teaspoon dried basil (or 1 Tablespoon fresh basil)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano (or 1/2 Tablespoon fresh)
• 1/4 – 1/2 teaspoon white pepper (or to taste)
• About 3 large ribs of kale, ribs removed, leaves chopped (3 cups, packed)

---

Instructions

1. In a soup pot over medium heat, add the butter or oil and heat until hot. Add the onion and garlic and saute until the onion is soft and translucent. Pour in the wine and let cook for about 5 minutes to reduce.
2. Add the carrots, broth, tomatoes, beans, bay leaf and seasonings. Bring to a boil, then reduce heat to a simmer and let cook for about 15 – 20 minutes. Stir in the kale.
3. Spoon into bowls and (if desired) top with fresh shards of sharp Italian cheese such as Romano, Parmesan or Bellavitano cheese. Enjoy!

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This post was shared at Full Plate Thursday, Weekend Potluck and Home Matters.