Kale and White Bean Soup

Kale is one of the most reliable crops at the farmers market from spring through late fall. It’s sturdy, nutritious, and holds up better than spinach or lettuce in a hot soup. This recipe is simple enough for a weeknight and satisfying enough that you won’t miss the meat. A big bunch of market kale, a can of white beans, some garlic, and you’re most of the way there.

Ingredients

• 1 large bunch fresh kale (about 8–10 oz), stems removed, leaves roughly chopped
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, sliced into rounds
• 2 stalks celery, sliced
• 4 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Parmesan rind (optional, adds great depth)
• Fresh parsley or chives for finishing

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6–7 minutes until softened.

2. Add the garlic and thyme and cook 1 minute more until fragrant.

3. Add the broth, diced tomatoes (with their liquid), smoked paprika, and Parmesan rind if using. Bring to a simmer.

4. Add the white beans. Simmer for 10 minutes to let flavors meld.

5. Add the kale in batches, stirring it down as it wilts. Simmer 5–8 more minutes until the kale is tender but still bright green. Season with salt and pepper to taste.

6. Remove the Parmesan rind if used. Ladle into bowls and top with fresh herbs and a drizzle of olive oil. Serve with crusty bread.

Tips

• Kale prep matters. Strip the tough center stems out — fold each leaf in half and pull the stem away. The stems take much longer to cook and are unpleasant to chew in soup.
• Make it heartier. Add a diced potato with the carrots, or stir in a cup of cooked pasta or farro at the end.
• Add sausage. Brown Italian sausage before the onions for a more substantial meal.
• Better the next day. Like most soups, this improves overnight as the flavors develop. It freezes well too.

Where to find the ingredients

Fresh kale is available at Washtenaw County farmers markets from spring through hard frost — one of the longest-season crops available. Look for it from Tantre Farm, Community Farm of Ann Arbor, Green Things Farm, Jacob’s Fresh Farm, and Seva Farm. Fresh herbs like thyme and parsley are usually available from the same vendors.