Italian White Bean And Kale Soup
A hearty Italian-inspired white bean and kale soup packed with savory prosciutto, vegetables, and tender beans, perfect for comforting, healthy meals suitable for family dinners.
Ingredients
Instructions
- In a large saucepan, cover dried white beans with 2 inches of water and bring to a boil on high for 5 minutes.
- Remove from heat, let stand covered for 1 hour, then drain.
- Heat olive oil in a large saucepan over medium heat.
- Add celery, sliced carrot, diced onion, garlic, and diced prosciutto; cook, stirring frequently, for about 5 minutes.
- Add the drained beans, chicken broth, and pepper to the saucepan.
- Bring the mixture to a boil over high heat.
- Lower the heat and simmer for 1 hour, or until the beans are tender.
- Add frozen kale and small shell pasta, cook until pasta is tender, about 10 minutes.
- Adjust seasoning as needed and serve hot.
Tips & Substitutions
For a quicker version, use canned white beans instead of dried; just add them in step 5 without soaking. If you don’t have prosciutto, pancetta or turkey bacon can be good substitutes. Don't skip the simmering time as it helps develop the flavors in this Italian dish. For a vegetarian option, omit the meat and use vegetable broth.
Serving Suggestions
Serve this hearty soup with a slice of crusty bread or a side salad for a complete meal. A sprinkle of Parmesan cheese on top adds a delicious finish. It pairs beautifully with Italian recipes like Grace's Pasta E Fagiole Bianco for a comforting Italian dinner. You can also enjoy it with a glass of white wine.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. You can also freeze it for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Italian White Bean And Kale Soup contains roughly 275 calories, with 11g protein, 50g carbohydrates, and 5g fat. It is an excellent source of vitamin A (186% of the Daily Value), dietary fiber (47% of the Daily Value), and vitamin C (44% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1126mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this soup?
Yes, you can substitute other beans like cannellini or navy beans. Just keep in mind that cooking times may vary slightly depending on the type of beans used. If using canned beans, add them in step 5 and adjust the cooking time accordingly.
Is it possible to make this soup vegan?
Absolutely! To make this soup vegan, simply omit the prosciutto and use vegetable broth instead of chicken broth. You can enhance the flavor with additional spices or a splash of soy sauce for depth.
How can I make this soup creamier?
For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender after cooking. Alternatively, stir in a splash of cream or a dollop of ricotta cheese just before serving for added richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).