Hearty White Bean and Kale Soup with Miso
A nourishing soup that combines creamy white beans with tender kale in a savory vegetable broth enhanced with umami-rich miso. The classic mirepoix base of onion, carrots, and celery creates a flavorful foundation, while fresh herbs and bay leaves add aromatic depth. This comforting soup offers flexibility in texture - blend partially for creaminess or leave chunky for a more rustic feel. Perfect for chilly evenings or when you need a wholesome meal that's both satisfying and nutritious. The miso adds an unexpected depth of flavor that this simple soup into something special.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 teaspoon sea salt, plus more as needed
- ½ teaspoon dried thyme
- 2 cans white beans, drained and rinsed
- 2 tablespoons white misovegetable bouillon paste1:2note:Different umami profile but adds depthsoy-free
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- 4 cups vegetable broth
- 1 small bunch lacinato kale, very thinly slicedregular kale1:1note:Remove thick stems and massage leaves
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- lemon juice, to finish
Instructions
- 1
Heat olive oil in medium saucepan or stockpot over medium-low heat until shimmering
- 2
Add onion, carrots, and celery and cook until onions are translucent and vegetables are softened, about 5 minutes
- 3
Add garlic and cook until fragrant but not burned, about 1 to 2 minutes, stirring frequently
- 4
Add broth, beans, bay leaves, salt, and thyme and bring to slow boil over medium heat
- 5
Reduce heat to simmer and let cook over low heat for about 10 minutes to let flavors meld
- 6
Place miso in small bowl and spoon some brothy liquid on top, whisk until smooth, then add to soup
- 7
For creamy soup, transfer half to blender and blend until smooth before returning to pot, or use immersion blender to reach desired consistency
- 8
Stir in kale and cook for 2 minutes to soften
- 9
Add salt to taste and serve immediately with lemon juice
Tips
Whisk miso with some hot broth before adding to prevent lumps and ensure even distribution throughout the soup.
Slice kale very thinly to ensure it cooks quickly and integrates well with the other ingredients.
Add kale at the very end to preserve its vibrant color and prevent overcooking.
Good to Know
Refrigerate up to 4 days in covered container. Reheat gently on stovetop, adding broth if needed.
Can be made 1 day ahead. Add kale when reheating to maintain color and texture.
Serve hot with lemon juice, crusty bread, or a dollop of pesto on top.
Common Mistakes
Don't add kale too early or it will become mushy and lose its vibrant color.
Whisk miso thoroughly with hot liquid to avoid lumps in the finished soup.
Substitutions
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FAQ
Can I use other types of beans?
Yes, navy beans, great northern beans, or chickpeas work well. Cooking times remain the same since beans are pre-cooked.
How long will this soup keep?
Store covered in refrigerator up to 4 days. Freezes well for up to 3 months, though kale may soften slightly.
Can I make this without miso?
Yes, substitute with extra salt and a splash of tamari or soy sauce for umami depth, or add nutritional yeast.