Ingredients for Bean And Kale Soup
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 bunch kale, roughly chopped, tough stems removed
- 1 smoked ham hock (about 1-1.5 lbs)
- Not used in recipe (recipe uses 6 cups vegetable broth)
- Not used in recipe
- Not used in recipe (recipe uses 1 teaspoon dried thyme and 1 teaspoon smoked paprika)
- 2 medium red potatoes, diced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1/2 teaspoon black pepper, or to taste
- Not used in recipe
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- Salt, to taste
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
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How to Make Bean And Kale Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté for 3-5 minutes, until softened.
- Add the smoked ham hock and chopped kale to the pot. Sauté until the kale begins to wilt and turn bright green, about 5-7 minutes.
- Stir in the dried thyme, smoked paprika, and black pepper. Pour in the vegetable broth and bring the mixture to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add the diced potatoes and cook for 10-12 minutes, or until tender.
- Gently stir in the rinsed and drained cannellini beans. Cook for another 5 minutes, or until the potatoes are thoroughly tender.
- Remove the ham hock from the soup and shred the meat. Return the shredded ham to the soup. Season with salt to taste.
- Serve the soup hot, topped with grated Parmesan cheese and crusty bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
3g
Carbs
18g
