Cannellini Bean and Kale Soup


Yesterday was chilly, so it seemed like a good night for soup. I decided to make this yummy but healthy Italian style soup along with some homemade bread. I mixed up the bread earlier in the day, making a simple dough with water, yeast, flour, and salt.

While the bread was baking, I started the soup by dicing up some shallots and garlic, then sautéing them in olive oil.


After the shallots and garlic were softened, I added in lots of cannellini beans followed by veggie broth, thyme, and lots of freshly ground pepper. While the soup came to a simmer, I cleaned and chopped up lots of kale.


The kale went into the soup, which I then covered to cook the kale until it was bright green and slightly softened. By this point, the bread had finished baking and was cooling – yum! Even our cat Kaley likes homemade bread.


The kale was finished cooking, so I chopped up some cherry tomatoes, which went into the soup to cook for just a few minutes.


Finally, I finished the soup with a dash of lemon juice, and ladled it over some toasted bread cubes. The freshly made bread was perfect for dipping into the soup, and Jon commented that I got him to eat (and enjoy) green stuff!


Italian Cannellini and Kale Soup

4-5 shallots, diced
4 cloves garlic, minced
3 cups cannellini beans
6 cups veggie broth
1 bunch kale, ribs removed and leaves roughly chopped
8 ounces cherry tomatoes, halved
2 tsp thyme
Lots of freshly ground pepper
Salt to taste
Toasted bread cubes (optional)

Sauté the shallots and garlic in olive oil until softened. Add the cannellini beans, cooking for just a few minutes. It’s ok if some of the beans crush a little bit, as this will thicken the soup.

Add the veggie broth and thyme and allow to come to a simmer, then add the kale leaves and cover. Allow to simmer until the kale is bright green and somewhat softened.

Add the cherry tomatoes and cook for 3-4 minutes. Finish the soup with a dash of lemon juice. If desired, place the toasted bread cubes in the bottom of the bowls before ladling the soup on top. Best served with a slice of crusty homemade bread for dipping.