Black kale and cannellini bean soup is a flavorful broth I make when I want something warm and healthy, practically almost every winter evening. I love soups and broths!
The quick kale soup is perfect when you want to bring a healthy recipe to the table without spending too much time at the stove. The combination of cannellini beans and lacinato kale creates a rustic, thick purée typical of peasant cooking, where few ingredients give life to a truly special dish.
My grandmother used to make it on the wood-burning stove with vegetables from her garden; needless to say, it was truly magical, just like the smell that filled the house while it cooked.
In rural tradition it was said that lacinato kale tasted best after the first frost. Intense cold concentrated the sugars in the leaves, making them less bitter and more flavorful. That’s why many farmers, like my grandmother who was a real pro, waited for the big cold before harvesting. And what a flavor!
Besides being delicious, this soup is also full of benefits: lacinato kale is packed with vitamins, fiber and antioxidants, great for boosting the immune system, while cannellini beans provide plant protein and minerals, perfect for giving energy and a feeling of satiety.
The result is a rustic, fragrant and comforting soup, ideal for the coldest days but so good you’ll want to make it all year round.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for black kale and cannellini soup
- 3 cups lacinato kale (black kale)
- 1 1/3 cups canned cannellini beans, drained
- 1 fresh spring onion
- 2 cups water or vegetable broth
- 3 tbsp tomato purée (passata)
- 3 tbsp extra virgin olive oil
- to taste fine salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Casserole pan
- 1 Wooden spoon
- 1 Food chopper
Steps for black kale and cannellini soup
For a perfect preparation WATCH THE VIDEO RECIPE
Start by washing the lacinato kale thoroughly under cold running water, removing any traces of soil or impurities. Remove the tougher central rib, that fibrous part that could make the soup less pleasant to the palate, and keep only the more tender leaves. Cut the leaves into thin strips so they cook evenly and blend well into the soup.
Finely chop the onion (or spring onion) with a food chopper until you get very small pieces: this helps an even release of flavors during cooking. The finer the chop, the more delicate and creamy the sauté will be.
Pour a few tablespoons of extra virgin olive oil into a wide casserole pan. Heat over medium and add the chopped onion. Gently sauté for a few minutes, stirring occasionally, until it becomes translucent and slightly golden. Be careful not to burn it: a burned sauté would give the soup a bitter aftertaste.
Add the cannellini beans to the sauté along with their cooking water (or a little of the jar liquid), stirring to blend the flavors. Let cook for one or two minutes, just long enough for the legumes to warm up and absorb some of the sauté aroma.
Add the chopped kale to the casserole. Lower the heat, cover with a lid and let it simmer gently. If the bottom dries out too much, add a little hot water or vegetable broth: this will help the leaves cook without burning and will keep the soup soft and flavorful. Let cook for about 10 minutes, stirring occasionally.
After the first 10 minutes, stir in the tomato purée. Mix well to combine all the ingredients. Continue cooking over low heat for another 10-12 minutes, until the soup thickens and takes on a creamy, velvety texture. If you prefer a smoother texture, you can slightly blend a portion of the cannellini beans with some broth.
Turn off the heat and let the soup rest a few minutes: this allows the flavors to stabilize and the texture to settle. Serve hot, perhaps with a drizzle of extra virgin olive oil and a sprinkle of black pepper or some toasted bread croutons to add crunch and good taste from Barbara
Storage of black kale and cannellini soup
Let the black kale and cannellini soup cool to room temperature (no more than 2 hours).
Transfer it to an airtight container.
It keeps up to 3–4 days in the refrigerator.
Before eating, reheat well until it lightly simmers.
In the freezer
Let it cool completely.
Pour the soup into freezer-safe containers, leaving a couple inches of space for expansion.
You can freeze it for up to 2–3 months.
Thawing: place it in the refrigerator for a few hours or overnight, then reheat.
⚠️ Note: kale may become a bit softer after freezing, but the flavor remains excellent.
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FAQ (Questions and Answers)
How can I make it creamier?
You can add potatoes and then blend them, or add one tablespoon of cornstarch during cooking.
