Butter Beans with Leeks & Kale Soup
This Butter Beans with Leeks and Kale Soup is hearty, nutritious and full of flavor! It’s packed with plant-based protein, greens and savory sun dried tomatoes for a rich depth of flavor. Best of all, it’s simple to prepare making it perfect for busy weeknights or meatless Mondays!
Why We Love This Butter Beans, Leeks & Kale Soup Recipe
This butter beans, leeks, and kale soup is the perfect blend of hearty and healthy, featuring nutrient-dense ingredients like kale and butter beans. Whenever you need to make a cozy meal that is meat free and fuss free, this soup is a wonderful option!
With a warm brothy base and plenty of texture, butter bean soup is the ultimate comfort food that doesn’t weigh you down. Using canned beans means that this recipe is quick to make and can be enjoyed even on busy weeknights. Plus, it’s vegan, gluten-free, and easy to tweak for personal taste, making it a versatile addition to your recipe collection!
Ingredients You Need
- Leek: Sliced leeks add a wonderful flavor to the soup without being too overpowering!
- Sun-Dried Tomatoes: To add a rich, tangy flavor, elevating the taste of the soup.
- Garlic: Add a depth of savory flavor to the soup.
- Butter Beans: These are basically white lima beans! They offer a creamy texture and make this soup hearty and satisfying.
- Kale: I prefer to use Lacinato kale here. It is a kale that is typically used in Italian cuisine! You can use any kale you have on hand, but be sure to remove the stalks in the middle of the kale leaves.
- Olive Oil: To sauté everything up!
- Salt & Pepper: Added to taste.
- Oregano & Chile Flakes: Oregano and chile flakes both add some extra flavor. If you are sensitive to spice, you can skip the red chile flakes!
How to Make Butter Bean & Leek Soup
- Sauté Leeks: In a large pot, start by sautéing the leeks in olive oil over medium heat.
- Add Garlic & Tomatoes: Add the garlic, sun-dried tomatoes and continue to stir until fragrant.
- Add Beans & Season: Toss in the beans, season with salt and pepper, oregano and chile flakes and then cover with water. Cover and let simmer for 20 minutes.
- Add Kale: Uncover and add the chopped kale. Continue to cook for another 5 minutes.
- Optional For Creamier Soup: If you want a creamy texture, blend one cup of soup until smooth and pour it bak into the pot. Or, use an immersion blender to blend the soup just slightly.
- Serve & Enjoy: Serve piping hot with a side of crusty bread for that perfect dunking experience!
Tips for Success
- Rinse the leeks before slicing! Leeks have lots of layers where dirt can hide. Slice the leek in half to show all of the layers of the leek, and then rinse under water, being sure to separate the layers a bit. Dry it off, and then cut into thin slices before sautéing.
- Swap the water for vegetable broth if you have it. For added flavor, you can opt to use vegetable broth or vegetable stock instead of water! If you are using water, add salt to taste.
- Be sure to add the kale at the end! It should simmer just long enough to wilt, but should maintain its bright green color and a slight texture.
Serving Suggestions
This butter beans with leeks and kale soup pairs beautifully with crusty bread, perfect for dipping and soaking up every last drop! You can also top the soup with a drizzle of olive oil, grated parmesan cheese or even a dollop of yogurt or sour cream for extra creaminess.
For a complete meal, I recommend serving with a charred romaine fall salad and garlic parmesan popovers!
Frequently Asked Questions
Yes! Any white bean would work well here. Great Northern beans, cannellini beans, or even chickpeas can work as substitutes for butter beans.
Store the butter bean and leek soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months!
More Soup Recipes to Try
- Tortellini in Brodo with Mushrooms
- Chicken White Bean & Kale Soup
- Sopa de Tortilla
- Creamy Leek Potato Soup
- Butter Bean and Escarole Soup
Butter Beans with Leeks & Kale Soup
Ingredients
- 1 leek white and green part thinly sliced, alternatively you can use sweet onion or scallions
- 1 cup sun-dried tomatoes chopped
- 3-4 garlic cloves minced
- 2 14 oz cans of butter beans drained
- 2 cups chopped Lacinato kale
- 3 tbsp olive oil
- 2 tsp salt
- black pepper to taste
- 1 tsp oregano
- pinch of chile flakes
Instructions
- In a large pot, start by sautéing the leeks in olive oil over medium heat for about 5 minutes.
- Add the garlic, sun-dried tomatoes and continue to stir until fragrant.
- Toss in the beans, season with salt and pepper, oregano and chili flakes and then cover with water. Cover and let simmer for 20 minutes.
- Uncover and add the chopped kale. Continue to cook for another 5 minutes.
- Optional step for creamier soup: If you want a creamy texture, blend one cup of soup until smooth and pour it back into the pot. Or, use an immersion blender to blend the soup just slightly.
- Serve piping hot with a side of crusty bread for that perfect dunking experience!
