Can I use dried beans instead of canned?

Absolutely, You'll need about 1 cup dried white beans (soaked overnight) to replace the canned ones. Just cook them until tender before adding to the soup - they'll take about 45-60 minutes. I love the texture of home-cooked beans, but canned are perfect when you're short on time.

How can I make the soup creamier?

Two easy tricks: either mash some of the beans against the pot with a spoon before adding the kale, or blend about 1 cup of the soup and stir it back in. For extra richness, a splash of cream or coconut milk at the end works wonders.

My kale turned bitter - what happened?

Older kale can sometimes be bitter. Next time, try massaging the chopped kale with a pinch of salt before adding it - this helps soften it and mellow the flavor. Or use baby kale, which is naturally sweeter.

Can I freeze this soup?

You can, but the kale might get a bit mushy when thawed. If you plan to freeze, I'd suggest leaving the kale out and adding fresh when reheating. The bean base freezes beautifully for up to 3 months.

What other greens work besides kale?

Spinach, Swiss chard, or even collard greens are great substitutes. Just adjust cooking times - spinach wilts in minutes, while collards need more time to soften. The soup's flexible like that.

30-Minute Cozy White Bean and Kale Soup

Name: 30-Minute Cozy White Bean and Kale Soup - Ultimate Comfort!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 garlic cloves, minced; 4 cups vegetable broth; 2 cans (15 oz each) white beans, drained and rinsed; 4 cups kale, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

30-Minute Cozy White Bean and Kale Soup – Ultimate Comfort!

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A warm and comforting soup made with white beans and kale, perfect for chilly days.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

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2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
4 cups vegetable broth
2 cans (15 oz each) white beans, drained and rinsed
4 cups kale, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until softened.
Pour in vegetable broth and bring to a simmer.
Add white beans, kale, thyme, and rosemary.
Simmer for 15-20 minutes until kale is tender.
Season with salt and pepper.
Serve hot.

Notes

Use fresh kale for best texture.
Add a splash of lemon juice for brightness.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/cozy-white-bean-and-kale-soup-recipe/