I think we can all agree that when it comes to weekend meals, the sooner the White Bean Soup recipe, the better. Weekend recipes also receive bonus points in my book when they deliver on the following elements: minimal dishes essential, flexible enough to make ingredient substitutions, and well nutritionally appealing. And this comforting White Bean Soup, Kale, and Kielbasa soup ticks all those boxes. It’s been on a weekly rotation in my kitchen this soup season, and I believe you should add it to yours as well.
As with the quickest recipes, the key to making it within the suggested time frame of 15 minutes is the smart convenience product and multitasking. For example, this recipe calls for frozen chopped onions, boxed broth, canned beans, and dried herbs and spices. You can also pick up a bag of pre-chopped kale from the grocery store, if yours has stock, and can save even more time. And I’ve found that the time when the onions and kielbasa are roasting is a great opportunity to rinse the kale. Since it’s going into the pot with the broth, there’s no real reason to dry it out, which means I don’t need to dirty my salad spinner.
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The hearty flavors in this soup strike a nostalgic note for many; Perhaps because it vaguely resembles a zuppa toscana (thanks to the onion, sausage, kale, and garlic) but lighter and less involved. You simply saute the onion and kielbasa, stir in the herbs and spices, then add the broth, beans, and kale and simmer until the kale is tender. The step is where the flavor really develops, and when the aroma of warm spices, onions, and kielbasa fills our kitchen, my partner and I get really excited about dinner.
It’s honestly quite impressive how much flavor can evolve in such a short period of time. And as promised, in under 20 minutes, it’s time to serve up your piping-hot and oh-so-satisfying creation. I like to top it with a sprinkle of Parmesan or Pecorino cheese and serve it with a toasted slice of crusty bread, but it’s equally satisfying and nutritious when served on its own.
Now let’s talk about those substitutions. This recipe is easily customizable based on what’s in your fridge and pantry. As mentioned earlier, this calls for frozen chopped onions. This ingredient is very convenient to make this soup in a pinch, but I’ve also been known to cut a fresh half. Frozen kale or spinach is great when I either can’t get fresh or want to make it using the ingredients I have.
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In the other direction, other fresh leafy greens like chard and collards are also great. Sweet Italian sausage is a delicious alternative to kielbasa — or you add an extra can of beans and omit the meat altogether. I have also gotten creative with various spices and have used fresh garlic instead of garlic powder.
Finally, I’m a big fan of how good this white bean soup is for you. I’m no expert, but I really appreciate the ease and balance of nutritional value in this recipe. Packed with leafy greens and beans and made with extra virgin olive oil, it reminds me of many of my favorite dishes that follow the principles of the Mediterranean diet. Plus each serving contains 15 grams of protein, a nutrient that’s important for bone health, muscle repair, and more.
Often I find that the “easy weeknight recipes” I find online lack flavor, nutritional value, or both, and require too many dishes or special ingredients. But this makes the white bean, kale, and kielbasa soup easy, full of flavor, and nutritious to boot. This is a recipe that I know I can make with ingredients that I am likely to have on hand. And sharing with loved ones is easily doubled. Any leftovers are appreciated and enjoyed throughout the week. This comforting recipe is one that I know we’ll continue to rely on for years to come. I hope you try it and enjoy all the nutritional benefits too.
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Certainly! Here’s a quick and easy recipe for a 20-minute White Bean Soup that’s perfect for a cozy meal:
20-Minute White Bean Soup
Ingredients:
- 4 cups of reduced-sodium vegetable broth
- 2 cups frozen chopped sweet potatoes (thawed)
- 2 cups frozen chopped collard greens (thawed)
- 2 (15-ounce) cans of no-salt-added cannellini beans (rinsed)
- 1 medium yellow onion, chopped
- 3 medium stalks celery, finely chopped
- 2 tablespoons lemon juice
- 6 medium cloves garlic, finely chopped
- 1 teaspoon salt-free garlic-and-herb seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions: White Bean Soup
- In a large Dutch oven, combine the vegetable broth, sweet potatoes, collard greens, beans, onion, celery, lemon juice, garlic, garlic-and-herb seasoning, salt, pepper, and crushed red pepper.
- Bring the mixture to a boil over high heat.
- Cover the pot, reduce the heat to medium, and cook undisturbed until the sweet potatoes are tender (approximately 10 minutes).
- Stir in the heavy cream and bring the soup to a simmer, uncovered, over medium heat. Simmer for an additional 5 minutes.
- Divide the soup among 6 bowls and top each serving with grated Parmesan.
This fiber-rich soup is not only healthy but also incredibly flavorful. The touch of heavy cream adds body and richness, making it a comforting choice for a quick dinner. Serve it with some crusty bread for a delightful meal!
Nutrition Facts (per serving):
- Calories: 257
- Fat: 6g
- Carbs: 41g
- Protein: 13g 1.
Enjoy your cozy bowl of white bean goodness
