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White Bean and Kale Soup (Gluten-free)

Remember those White Beans with Kale [1] we made a couple of days ago? Today, we’re going to use the leftover cooking liquid and some of the beans themselves to make a luscious kale soup.

If you have a fancy flavored oil, now’s the time to use it. I drizzled a touch of white truffle oil over my bowl of kale soup and it provided another dimension of earthiness. If you use it, don’t go crazy or you will overpower the soup. Just a hint will do.

Later in the week, we’ll be featuring the White Beans with Kale [1] in one more recipe – White Bean and Kale Bruschetta [2].

White Bean and Kale Soup
Print [3]
Make the white beans and kale in advance, then this soup comes together in a snap
Recipe type: Soups & Stews
Serves: 4
  • 1 tablespoon olive oil
  • 1 medium carrot, diced
  • ½ cup chopped celery
  • 4 cups cooking liquid from White Beans with Kale or vegetable stock
  • 3 cups White Beans with Kale
  • 1 (15 ounce) can diced tomatoes, undrained
  • 3 tablespoons grated Parmesan cheese plus more for serving
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • white truffle oil (optional)
  1. Heat oil in a large pot over medium heat. Add carrot and celery; sauté for about 5 minutes or until veggies begin to soften.
  2. Add cooking liquid, beans with kale, tomatoes, 3 tablespoons Parmesan, garlic and Italian seasoning. Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes.
  3. Transfer 2 cups of mixture to a food processor. Purée, then return to pot. Ladle soup into bowls, then sprinkle with additional Parmesan and drizzle with truffle oil, if desired.
Nutrition Information
Calories: 220 Fat: 10g Saturated fat: 2g Carbohydrates: 25g Sugar: 6g Sodium: 347mg Fiber: 9g Protein: 8g Cholesterol: 3mg