White Bean & Kale Soup with Garlic and Sage

There’s always jars and jars of soup in my fridge and deep freezer. That’s because I love soup. Any weather, any season, any excuse to make a pot.

This one came together on one of those spring days when I wanted something warm and satisfying but also wanted to make good use of the vegetables sitting in my kitchen. I had kale that needed to be used, cooked cannellini beans in the refrigerator, and a few other staples on hand. Soup was the obvious answer.

What I particularly like about this recipe is that it doesn’t rely on anything complicated. You get a flavorful broth from garlic, sage, parsley, and bay leaves, then build on it with onions, carrots, celery, tomatoes, creamy white beans, and plenty of kale.

The beans make the soup hearty and add protein and fiber, while the kale brings another layer of texture, color, and flavor. It’s the kind of meal I like having around because it can stand on its own for lunch or dinner, but it’s also happy alongside a piece of crusty sourdough and a little cheese.

This recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone. Her recipes have influenced my cooking for years, and I love the way she builds flavor from relatively simple ingredients.

A note about the beans

If you have time to cook dried beans, they’re worth the effort. I usually cook a larger batch and freeze what I don’t need so I have beans ready for soups, salads, and other meals.

Canned beans work beautifully here, too. Give them a good rinse and drain before adding them to the soup.

And don’t feel like you have to make this recipe exactly the same way every time. That’s one of my favorite things about soup. Use the kale you have, adjust the amount of broth to get the consistency you like, and make it your own.

White Bean & Kale Soup with Garlic and Sage

Yield: About 2 quarts, or 8 cups
Prep and cooking time: About 90 minutes

For the broth

• 8 cups water
• 3 garlic cloves, crushed and peeled
• ¼ teaspoon dried sage or 5 fresh sage leaves
• 2 bay leaves
• 5 large parsley stems or 1 teaspoon dried parsley
• 1¼ teaspoons kosher or sea salt

For the soup

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• ¼ teaspoon thyme
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• ½ cup water, broth, or dry red wine
• 1 bunch lacinato (dinosaur) or curly kale, stems removed and leaves torn or sliced
• 14-ounce can diced tomatoes
• 2 cups cooked cannellini beans, drained
• Salt and freshly ground black pepper, to taste
• Additional water or broth as needed
• Extra-virgin olive oil for serving

For the crispy garlic and sage

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced lengthwise
• 8–16 fresh sage leaves

Directions

1. Make the broth.
Add the water, garlic, sage, bay leaves, parsley, and salt to a small saucepan. Bring to a gentle simmer and cook for about 45–60 minutes. Strain and set the broth aside.

2. Build the soup.
While the broth cooks, warm the olive oil in a large pot over medium-low heat. Add the onion, carrots, celery, garlic, oregano, and thyme. Cook for 10–15 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

3. Add the tomato paste.
Stir in the tomato paste and continue cooking for a few minutes, stirring frequently, until it begins to caramelize slightly and coat the bottom of the pot.

4. Deglaze.
Add the water, broth, or wine and scrape the bottom of the pot to loosen all those flavorful browned bits. Let the liquid reduce by about half.

5. Finish the soup.
Add the kale and cook until it begins to wilt. Stir in the diced tomatoes, cannellini beans, and reserved broth. Bring everything to a gentle simmer and cook until heated through. Season with salt and pepper. Add a little more water or broth if you’d like a thinner soup.

6. Make the crispy garlic and sage.
Heat the olive oil in a small skillet over low to medium heat. Add the sliced garlic and sage leaves and cook until golden and crisp, turning as needed. Transfer them to a plate lined with a paper towel.

7. Serve.
Ladle the soup into bowls and top with crispy garlic, sage, and a drizzle of olive oil.

A thick slice of crusty (gluten-free) sourdough alongside it is highly encouraged.