Rustic Butter Bean & Kale Soup with Herb Croutons
Cozy butter bean and kale soup with tender potatoes, creamy white beans, and crispy homemade herb croutons. An easy, comforting vegan meal made with simple ingredients.
Equipment
- Large saucepan or soup pot
- Baking Sheet
- mixing bowl
Ingredients
For the Soup:
- 2 tablespoons olive oil 30 ml
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium potatoes diced
- 4 cups vegetable broth 1 liter
- 1 14-oz can butter beans 400g, drained and rinsed
- 1 14-oz can cannellini beans 400g, drained and rinsed
- 3.5 oz curly kale 100g, roughly chopped
- salt and black pepper to taste
For the Herb Croutons:
- 5 oz rustic bread about 150g, torn into bite-size chunks
- 2 tablespoons extra virgin olive oil 30 ml
- 1 tablespoon Herbs de Provence
- 1 tablespoon vegan parmesan
To Serve (optional):
- fresh parsley chopped
- vegan parmesan grated
- extra virgin olive oil drizzled
- black pepper freshly cracked
Instructions
Make the Herb Croutons
- Preheat the oven to 350°F (180°C).
- Add the torn bread to a large mixing bowl. Drizzle with olive oil and add the Herbs de Provence and vegan parmesan. Toss until the bread is evenly coated.
- Spread the bread pieces in a single layer on a baking sheet. Bake for 10-12 minutes, tossing once halfway through, until golden and crisp. Set aside.
Make the Soup
- Heat the olive oil in a large saucepan or soup pot over medium heat. Add the onion and cook for 3-4 minutes, until softened and translucent.
- Add the garlic and cook for another 1 minute, stirring frequently.
- Add the diced potatoes and vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Stir in the cannellini beans, butter beans, and chopped kale. Simmer for another 5-7 minutes, until the beans are heated through and the kale is tender.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and top generously with the herb croutons. Finish with fresh parsley, vegan parmesan, a drizzle of olive oil, or freshly cracked black pepper if desired.
Notes
- Beans: You can use all butter beans or all cannellini beans instead of a mixture if preferred.
- Kale: Curly kale works well because it holds its texture in the soup. Tuscan/lacinato kale can also be used. If substituting spinach, add it right at the end and cook only until wilted.
- Croutons: Slightly stale bread works especially well. Tear the bread rather than cutting it into even cubes for more crispy edges and texture.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the croutons in a separate airtight container at room temperature so they stay crisp.
- Freezing: The soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Do not freeze the croutons in the soup.
- Reheating: Reheat gently on the stovetop or in the microwave until piping hot. Add a splash of vegetable broth or water if the soup has thickened during storage.