White Bean and Kale Soup Recipe (2024)

FAQs

What is the thickener in a white bean soup? ›

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

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. I saw this recipe on serious eats where Kenji recommends sauteing the kale with the rest of the veggies prior to adding any liquid.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

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. Aim for a tender yet slightly crisp texture, as overcooked kale can turn mushy and affect the overall taste of your soup.

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.

As for herbs, woody types like thyme, sage, and rosemary, are also great — add those in with the beans and water. I always add bay leaves at this stage, too, since they bring that herbaceous can't-put-your-finger-on-it flavor.

Does soup thicken with lid on or off? ›

When to Keep the Lid Off. Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

(Organic*) Filtered water, Navy beans, Onion, Carrots, Potatoes, Celery, Tomatoes, Kale, Olive oil, Balsamic vinegar, Sea salt, White wine, Chickpea flour, Agave syrup, Tapioca starch, Leeks, Garlic, Black pepper, Spices, Turmeric.

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.

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.

Step 2: Thicken the soup.

Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture.

To make the “bean slurry,” I blended together about 1/4 cup of drained cannellini beans with 1/4 cup of the bubbling broth. Once smooth, I added the pureed bean mixture back to the soup and with a quick stir, it disappeared into the minestrone, which no longer rested in tomato-tinged water, but a buttery broth.