Lemon-Garlic White Bean, Kale and Fennel Soup Recipe (2024)

FAQs

What is the thickener in a white bean soup? ›

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

Kale can be ready in as little as 5 to 30 minutes if you like it buttery tender. So it depends on your preference if you want to add it a few minutes before the soup is ready or a little earlier so that it has time to simmer and soften up.

TO STORE: Leftovers will keep in your refrigerator for up to 4 days. TO REHEAT: Warm on the stovetop or in the microwave. TO FREEZE: Freeze kale soup for up to 6 months. Thaw overnight in the refrigerator before reheating.

You can also thicken soup by puréeing it with cooked beans or lentils. White beans like cannellini beans or navy beans are especially good for puréeing. This recipe for Creamy Italian White Bean Soup is a great place to start. Puréeing hearty winter vegetables like butternut and kabocha squash will also do the trick.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Yes, kale can become overcooked if left in the soup for too long. It is best to add kale towards the end of the cooking time to prevent it from becoming too wilted or losing its vibrant green color. Aim for a tender yet slightly crisp texture, as overcooked kale can turn mushy and affect the overall taste of your soup.

Russian Kale

Compared to other kale varieties, Russian kales are on the tenderer, milder, and sweeter side, making them an excellent and delicious green for salads and soups.

Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale. For example, tossing in some dried fruit helps balance the bitter with some sweet. If you eat meat, you can try adding in some sausage or bacon, perhaps to a soup or stew, to cut the bitterness.

Freezing helps you to retain the nutrition of kale while preventing food waste and making sure you always have a stash of greens on hand for easy veggie-loading! Wash and dry kale. Be sure to pat it as dry as possible so that ice doesn't form on the leaves.

Is kale the healthiest food in the world? ›

Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids and manganese it contains. One cup of raw kale has just 20 calories.

Save some for later. This white bean and kale soup keeps well in an airtight container in the refrigerator for up to 4 days, though it will thicken as it sits. You'll likely need to thin it with a bit of water or stock when you're reheating it. For longer storage, freeze the soup for up to 3 months.

So, [overcooking] certainly can take away from the flavor and make beans taste bad. But, if you overcook your beans, don't worry! Just add some seasoning (especially salt) to help mask that off-putting texture.

Consider using methods like making a roux, blending beans or legumes, using bread, adding egg yolk, pureeing vegetables, incorporating heavy cream or coconut milk, adding potato flakes or starch, or making a slurry with cornstarch or arrowroot to thicken soups without sacrificing flavor or texture.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

There are several ingredients you can add to thicken bean soup while adding flavor at the same time. Try adding tomato paste, pureed vegetables like carrots or potatoes, or even a spoonful of nut butter. These additions will enhance the thickness and taste of your soup.

Step 2: Thicken the soup.

Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.