White Bean Soup Recipe
Warm up with a cozy and creamy bowl of white bean soup loaded with sweet potatoes, kale, and smoky ham.
Servings: 8
Calories: 107kcal
Ingredients
- 2 tablespoons olive oil
- 6 ounces diced smoked ham (about 1 cup)
- 1/2 diced yellow onion
- 4 mined garlic cloves
- 1 large white sweet potato peeled and chopped
- 1 bunch kale leaves stems removed and torn into large pieces
- 5 sprigs thyme
- 1 quart chicken stock or vegetable stock
- 2 (15 ounce) cans white beans with juices remaining from 1 of the cans
- salt and pepper to taste
Instructions
- Roughly mash 1/2 can white beans and set aside.
- Place a large pot over medium-high heat and add 2 teaspoons oil. Add ham and sauté for 3 to 4 minutes.
- Remove ham from pot and set aside.
- Pour remaining oil into the pot and sauté onion, garlic, and sweet potatoes for 6 to 8 minutes, until onions are translucent and potatoes slightly browned. Season with salt and pepper.
- Stir in kale, 1 handful at a time until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially)
- Add thyme sprigs and ham back into the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
- Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 20 to 25 minutes or until potatoes are tender. Remove thyme sprigs adjust seasonings and serve.
Notes
**Makes 2 1/2 quarts**
Tips and Tricks for the BEST White Bean Soup Recipe
- Mashing some of the white beans before adding them to the soup creates a creamy, full-bodied texture without using cream or other thickening products. A combination of whole and mashed beans gives this soup the best texture!
- You can use any white bean you'd like: Cannellini, Great Northern, or Navy beans.
- For a little extra thickness, use a spoon to mash some of the potatoes gently and stir into the soup.
- If using dry beans, make them ahead of time. Two 15-ounce cans of beans equal about 1 heaping cup of dried beans, which makes 3 cups of cooked beans.
- Optional toppings could include grated parmesan cheese, a squeeze of lemon, or a sprinkle of freshly chopped parsley.
Nutrition
Calories: 107kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 749mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3959IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 1mg