Prep Time 10 minutes Cook Time 20 minutes
On a cold night there's nothing better than a warm bowl of soup. Creamy white bean soup is a delicious alternative to more traditional soups but just as comforting! Add cooked sausage or bacon crumbles to really step things up a notch!
by Meredith Steele
What you'll need
- 1 tablespoon extra virgin olive oil
- 1/4 cup yellow onions, diced
- 1 clove garlic, peeled and minced
- 1 bunch kale, chopped
- 6 cups low-sodium chicken broth
- 1 15-ounce can great northern or cannellini beans, rinsed and drained
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons heavy cream
- 1 tablespoon flour
- cooked bacon crumbles for garnish, optional
Helpful Tip:
add cooked sausage for a delicious twist
Notes:
serves 6
How to make it
- In a large pot, heat the oil over medium heat. Add onions and garlic and saute until soft, about 5 minutes. Next, add kale, stir, and saute until tender, about 5 more minutes.
- To the kale, add broth, beans, salt, and pepper. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes.
- Remove 1/2 cup of hot broth from the soup and place in a bowl. To the broth, add cream and flour and whisk until blended and smooth. While gently whisking the soup, slowly add broth and cream mixture and stir until blended. Simmer for 3 more minutes until the soup has thickened. Taste and add additional salt and pepper if needed.
- Ladle into bowls and garnish with bacon crumbles, if desired.
