Indulge in this comforting leek and kale soup with white beans. A light yet hearty recipe combining the earthy sweetness of leeks, the nutrient-rich goodness of kale, and the creamy texture of white beans. Perfect for a cosy spring dinner, this tasty green soup is packed with wholesome and nourishing ingredients.
This is the soup I make when I feel like my body needs a bit of a reset after over indulging. It’s light and brothy but still packed with flavour. Aromatic leeks, onion and garlic partner perfectly with earthy cavolo nero and creamy beans.
Why You’ll Love Leek & Kale Soup
- Easy – This tasty leek soup is easy and fairly quick to prepare. It stores well for a couple of days so it is perfect to prep ahead for lunches during the week.
- Nutritious – Leeks are a good source of vitamins A, C, and K, while kale is packed with vitamins C, K, and B6, as well as fiber, calcium, and potassium. White beans are rich in plant based protein, fibre and a good source of micronutrients like folate, magnesium, and vitamin B6. Making Leek and Kale soup an excellent way to boost your nutrient intake.
- Full of Flavour – this soup may be light but it is still packed with flavour from the sweet and earthy leeks, tangy kale and creamy beans. An optional sprinkle of parmesan adds a delicious savoury touch.
Ingredients
- Kale – I love to use Cavolo Nero or Lacinato kale but you can also use regular curly kale. Cabbage or spring greens can also be substituted.
- Leeks – make sure to wash your leeks well under cold running water as they tend to hold a lot of grit.
- Red Onion – you can also use shallots or a white onion.
- White Beans – Haricot or Navy beans are my favourite. Any white beans like cannellini or butter beans work well.
- Vegetable stock – I use two stock cubs for one litre of hot water. You can also use chicken stock for this recipe. Homemade stock is excellent if you have it.
- Parmesan – totally optional, but a sprinkle of parmesan adds a delightfully nutty, savoury touch to this kale soup.
Serving and Storing
Leek and Kale Soup will store in the fridge for up to five days.
Reheat leftovers on the stove until piping hot.
Freeze Leek and Kale Soup with White Beans for up to 3 months.
I love to serve my spring leek soup with some crusty buttered bread and a sprinkle of grated parmesan cheese. Add a sprinkle of chilli flakes for a touch of heat.
To make an even heartier soup, add some diced potato or cooked pasta (orzo is ideal).
You can also add extra vegetables to this leek soup – sliced carrots or frozen peas are great options.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More delicious soup recipes:
- Chicken Minestrone Soup
- Scottish Red Lentil Soup
- Tomato, Red Pepper and Mascarpone Soup
- Cream of Vegetable Soup
Leek and Kale Soup with White Beans
Equipment
- 1 Wooden Spoon or Spatula
Ingredients
- 2 medium leeks
- 200 grams cavolo nero or black kale
- 400 gram tin white beans drained and rinsed
- 1 red onion thinly sliced
- 4 garlic cloves finely diced
- 1 litre vegetable stock made from 2 stock cubes
- salt and pepper
- 4 tbsp grated parmesan or pecorino cheese optional, to garnish
- 1 tbsp olive oil
Instructions
- Trim the leeks and thinly slice. Wash well to remove any grit.
- Remove the kale leaves from the stems and roughly tear or chop.
- Heat the oil in a large pot or Dutch oven over a medium heat and add the sliced leeks and red onion with a pinch of salt.
- Saute for about 5 minutes then stir in the garlic and cook for another 2-3 minutes.
- Add the beans to the pan with a generous crack of black pepper then pour over the stock and stir well.
- Bring to a low boil, pop the lid on and turn the heat down. Simmer for 5-10 minutes until the leeks are nice and soft.
- Stir in the kale and any additional salt or pepper desired to taste. Simmer for another 3-5 minutes until the kale is wilted and softened.
- Serve with an optional sprinkle of grated parmesan cheese.
Nutrition
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