Pureed Kale & White Bean Soup

By • August 27, 2011 • 5 Comments

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Author Notes: Most soups are deceptively simple to prepare and this one is no different. Just take care not to overcook the kale as you want to keep the integrity of the color in order to maintain the vivid green. You can also use Swiss chard.

For the vegetarians in the house, simply substitute the bacon with butter, and the chicken stock with vegetable stock. But make sure to add a little extra salt, to compensate.

This dish would pair beautifully with a very light Pinot Noir, perhaps the La Crema, Sonoma Coast ’07, and a few chunks of a rustic loaf.
F for Food

Serves 4

  • 1 strip of bacon
  • 1 tablespoon olive oil
  • 1 medium onion, coursely chopped
  • 2 1/2 cups loosely packed kale leaves, coarsely chopped
  • 2 cloves chopped garlic
  • 1 small sprig of rosemary
  • 3 cups cups (approx. 2 cans) of cannellini beans
  • 1 1/2 cups chicken stock
  • 1 3/4 cups water
  • 4 large basil leaves, chiffonaded
  • 2 tablespoons truffle oil
  • Salt & fresh cracked pepper to taste
  1. Toss chopped bacon into pot over medium heat, allow to cook for a minute or two, until fat is rendered. Add olive oil, onions garlic, and rosemary. Stir occasionally for five minutes or so, until onions are translucent, garlic browns, and bacon is cooked.
  2. Add chopped kale and stir for a 5 minutes or so, until wilted.
  3. At this point, add the drained beans and stir for a few seconds. Then add the stock and water and let cook until the soup thickens to a nice consistency.
  4. Let cool enough to transfer to a blender (or use an immersion blender) and puree until smooth. Transfer back to pot and reheat. Add salt and pepper to taste.
  5. Ladle into bowls, garnish with basil, drizzle with truffle oil and serve.
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Tags: greens, kale, rustic, savory, simple, soup, swiss chard, white beans

Comments (5) Questions (0)


about 3 years ago jenniebgood

I LOVE those little S&P shakers - how cute!


over 3 years ago butterygoodness

This is good soup. My variation based on what I had: little more bacon, left out the truffle oil and pureed the basil with the soup. It thickened nicely after cooling. I would make this again and try to make it closer to the recipe perhaps but not necessarily because it was "good already."


over 3 years ago merrymaker

This is delicious!


over 3 years ago student epicure

wow, yum! nice to see a variation on the white bean, kale and sausage soup! definitely want to try this now that the weather is cooling off.


over 3 years ago Curt D

This looks great. I love cannellini beans.