White Bean and Kale Soup Recipe (2024)

FAQs

How can I thicken my white bean soup? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

I like adding kale to things like lentil soup. I usually add it near the end, but give it about 15 minutes of cooking to get very soft.

Add More Beans

One of the simplest ways to thicken bean soup is to add more beans. As the beans cook, they naturally release starches that will help thicken the soup. You can either add a can of pre-cooked beans or cook a batch of dry beans separately and then incorporate them into the soup.

Yes, kale can become overcooked if left in the soup for too long. It is best to add kale towards the end of the cooking time to prevent it from becoming too wilted or losing its vibrant green color.

Russian Kale

Compared to other kale varieties, Russian kales are on the tenderer, milder, and sweeter side, making them an excellent and delicious green for salads and soups.

Massage Your Kale Leaves

Kale will benefit from some gentle kneading to soften its texture. A bit of oil can help to break down the fibrous membranes as well. Here's how: Wash the kale and remove the leaves from the stems. Tear the leaves into smaller pieces and rub them in your hands with olive oil and salt.

Beans are linked to health benefits, including a lower risk of chronic diseases such as obesity, cardiovascular issues, and type 2 diabetes. However, beans aren't the best choice for a strict keto diet because of their carbohydrate content. You could include them in small amounts or when keto cycling.

White Beans (1 cup) contains 43.6g total carbs, 32.6g net carbs, 0.6g fat, 16.9g protein, and 242 calories.

Why do you put baking soda in bean soup? ›

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

The most obvious being a slurry — or a combination of the broth and flour (or starch). Other options for thickening a soup include blending some of the cooked soup vegetables and adding them back in; throwing in some bread; or adding in a beurre manié — aka the “reverse roux” — made from flour mixed with butter.

A roux is equal parts flour and butter. Add flour to melted butter over medium-low heat, and cook the mixture until it's light brown. Whisk the hot liquid into the roux; use two ounces of roux for every cup of liquid. This method is excellent for creamy bean soups.

Potato flakes (yes, instant mashed potatoes!) help to thicken the purée and gives the dish a velvety finish that elevates the everyday side dish into something that is special enough for company, as well as a chic alternative to mashed potatoes.

Starch-based thickeners are a reliable way to achieve the perfect consistency in refried beans. For immediate results, one can create a slurry by mixing equal parts of cornstarch, all-purpose flour, or arrowroot powder with water, and then gradually stirring the mixture into the simmering beans.

Beans and legumes, such as lentils or chickpeas, can be a fantastic way to thicken your soup while adding protein and fiber. Cook the beans or legumes separately until they are tender, then mash them or blend them into a paste. Stir the paste into your soup and let it simmer for a few minutes to thicken.