Can I use frozen cooked white beans?

Yes! You can use fully cooked frozen beans. Start by heating the cooked beans in enough chicken broth to fully submerge them, and then add the olive oil and butter mixture and kale and simmer to finish the soup.

Does garlic white bean soup with kale freeze well?

We usually keep eating all the leftovers before I have a chance to freeze this soup, but if you do have extras, you can freeze it for up to 4 months in airtight containers or jars . (Here’s how to freeze in jars without them breaking ).

Can I make cannellii bean kale soup?

I have only made this recipe with navy beans, but any small white beans should work. If you have cannellini beans (white kidney beans) or Great Northern beans, go ahead and sub them in.

Hearty Garlic White Bean Soup Kale | Frugal Pantry Recipe

Garlic White Bean Soup with Kale

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5 from 2 reviews

This garlic white bean soup kale recipe is mostly hands-off and easy to pull together from pantry staples. Hearty navy beans simmer with chicken stock, garlic, kale, and seasonings for a simple delicious soup.

Author: Tiffany
Prep Time: 8 hours, 5 minutes
Cook Time: 3 hours
Total Time: 11 hours 5 minutes
Yield: 3-4 meal servings 1x
Category: Soup & Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 cup dry navy beans
4 cups of water
1 quart of chicken stock
2 cups water (to thin as necessary)
2 garlic cloves, smashed
1 bay leaf
1 cup kale, chopped
2 Tbsp butter
1 Tbsp olive oil
2 garlic cloves, minced (about 1 Tbsp)
1 tsp dried oregano
1 Tbsp tomato paste

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Instructions

In a large soup pot, combine dry beans with 4 cups of water. Bring just to a boil, then turn off the stove and cover. Let the beans soak overnight or until you’re ready to cook dinner.
For dinner, drain and rinse the beans 3 times. Place the beans back into the same stock pot and add chicken stock, smashed garlic cloves and bay leaf. Turn the heat on a low simmer and cook the beans until they’re al dente, about 1 ½ – 2 hours. Add additional water 1 cup at a time if necessary.
During the last 30 minutes of cooking, combine olive oil, butter, minced garlic, oregano and tomato paste in a small pot. Heat over the lowest heat possible so the garlic and tomato paste permeate the oil and butter for 15 minutes.
Add the flavored butter/garlic and the kale to the beans and stir well. Let the soup continue to cook for about 15 minutes so the kale can wilt. Season generously with salt and pepper and serve.

Notes

Store leftover white bean soup and kale in an airtight container in the refrigerator for up to 5 days or freeze leftover soup for up to 4 months. You can also double the beans in the soaking step and freeze those for a quicker pot of soup next time!

Nutrition

Serving Size: 1 serving
Calories: 168

Find it online: https://dontwastethecrumbs.com/garlic-white-bean-soup-kale/