White Bean and Garlic Chowder

Name: White Bean and Garlic Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 8 cloves (30 g) garlic cloves, minced; 1 medium (150 g) yellow onion, diced into ½-inch pieces; 2 medium (200 g) carrots, peeled and cut into ½-inch cubes; 2 stalks (100 g) celery stalks, thinly sliced, including light green leaves; 2 cans (15 oz each) (800 g) canned white beans (cannellini or Great Northern), drained and rinsed; 4½ cups (1050 ml) vegetable broth; 4 cups packed (150 g) fresh kale, stemmed and roughly chopped; 2 leaves bay leaf; 3 sprigs fresh thyme sprigs; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 teaspoons (10 ml) fresh lemon juice; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated (optional); 2 teaspoons (10 ml) extra-virgin olive oil, for finishing (optional)

From the MyKitchenBank Kitchen

A rustic Mediterranean white bean chowder loaded with roasted garlic, tender kale, and aromatic vegetables. Finished with a drizzle of olive oil and fresh herbs, this warming, satisfying soup brings together humble ingredients into something deeply flavorful and comforting.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: About 6 cups (1.4 liters), 4 servings

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Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil
8 cloves (30 g) garlic cloves, minced
1 medium (150 g) yellow onion, diced into ½-inch pieces
2 medium (200 g) carrots, peeled and cut into ½-inch cubes
2 stalks (100 g) celery stalks, thinly sliced, including light green leaves
2 cans (15 oz each) (800 g) canned white beans (cannellini or Great Northern), drained and rinsed
4½ cups (1050 ml) vegetable broth
4 cups packed (150 g) fresh kale, stemmed and roughly chopped
2 leaves bay leaf
3 sprigs fresh thyme sprigs
to taste kosher salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)
2 teaspoons (10 ml) fresh lemon juice
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated (optional)
2 teaspoons (10 ml) extra-virgin olive oil, for finishing (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5–6 quart)
Cutting board
Chef's knife
Wooden spoon
Ladle

Steps

Before you start

Gather and prep all vegetables before you start cooking
If using canned beans, drain and rinse them thoroughly
Have vegetable broth at room temperature to add safely to hot oil

1
Sauté aromatics
- Heat 3 tablespoons (45 ml) olive oil in a large 5–6 quart pot over medium heat.
- Once shimmering, add the diced onion, carrots, and celery.
- Cook, stirring occasionally, for 6–7 minutes until the vegetables soften and the onion becomes translucent.
- The vegetables should release their aroma and begin to color lightly at the edges.
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Ready when: Vegetables softened and onion translucent
Tip: Don't skip this step; building a flavorful aromatic base is essential for depth.
2
Add garlic and cook
- Add the minced garlic and stir constantly for 1 minute.
- You'll notice the pot will smell intensely garlicky as the garlic's starches toast slightly.
- Be careful not to let the garlic brown, which would turn it bitter.
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Ready when: Garlic is fragrant and just beginning to change color
Tip: If you smell any burnt or charred aroma, lower the heat immediately and add the broth right away.
3
Pour in broth and beans
- Carefully pour 4.5 cups (1050 ml) vegetable broth into the pot, stirring to deglaze any browned bits from the bottom.
- Add the drained white beans and stir well to combine.
- The broth will bubble slightly as it hits the hot oil.
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Ready when: Broth is incorporated and beans are fully submerged
Tip: Rinsing canned beans removes excess sodium and starch, making the chowder clearer and less gummy.
4
Add herbs and simmer
- Add 2 bay leaves and 3 thyme sprigs.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Once it reaches a simmer, reduce the heat slightly to maintain a steady, gentle bubble.
- Cook uncovered for 12–15 minutes until the broth develops a richer flavor and the vegetables are completely tender.
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Ready when: Broth is aromatic and vegetables are fork-tender
Tip: Keep the heat gentle to preserve the fresh flavor of the broth; a rolling boil can muddy the taste.
5
Wilt in the kale
- Add the chopped kale in batches, stirring well after each addition so it wilts into the hot broth.
- This should take 1–2 minutes total.
- The kale will reduce significantly in volume, going from a vibrant green pile to tender ribbons throughout the chowder.
- Continue stirring until the kale is completely submerged and softened.
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Ready when: Kale is dark green and completely wilted throughout
Tip: Add kale near the end of cooking to preserve its nutritional value and vibrant color.
6
Season to taste
- Remove the bay leaves and thyme sprigs with a slotted spoon.
- Taste the chowder and season with kosher salt and freshly ground black pepper.
- Start conservatively—about ½ teaspoon salt—and add more to taste.
- Squeeze in 2 teaspoons (10 ml) fresh lemon juice and stir.
- If you'd like a subtle heat, add the optional ¼ teaspoon red pepper flakes.
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Ready when: Flavors are balanced and bright
Tip: Lemon juice lifts and brightens the earthy flavors without making the soup taste acidic.
7
Serve and finish
- Ladle the chowder into bowls.
- If desired, drizzle each serving with 1 teaspoon (5 ml) good-quality extra-virgin olive oil and top with a small pinch of finely grated Parmigiano-Reggiano.
- The oil floats on the surface and adds richness; the cheese contributes a subtle umami note.
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Tip: Serve immediately while steaming for the best texture and warmth.

Good to know

Tips

To make this chowder heartier, stir in ½ cup (120 ml) heavy cream or a splash of half-and-half just before serving. Adjust seasoning slightly as the cream will mellow the flavors.
If your garlic is particularly large or from a recent harvest, use 6 cloves instead of 8; young garlic is sweeter and milder than aged varieties.
This chowder tastes even better the next day as the flavors meld. Make it ahead and reheat for maximum depth.
For a Mediterranean twist, add ½ teaspoon (1 g) smoked paprika or a pinch of saffron threads steeped in warm broth before adding it to the pot.

Make ahead

You can prepare the chowder up to 2 days ahead. Cool it completely, then store it covered in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until it reaches a simmer (about 8–10 minutes). Add a splash of broth or water if it has thickened too much. Do not freeze, as the kale texture becomes mushy when thawed.

Storage & reheating

Room temperature: Do not leave out longer than 2 hours. Refrigerator: Store in an airtight container for up to 2 days. Freezer: Not recommended due to the kale and creamy texture of the white beans; the soup becomes grainy upon thawing.

Substitutions

fresh kale → fresh spinach or Swiss chard. Use the same amount (4 cups packed). Spinach and chard wilt faster, so add them in the final minute of cooking.
canned white beans (cannellini or Great Northern) → chickpeas or cannellini beans (if using dried, soak and cook first). Use the same quantity. Chickpeas add a slightly nuttier flavor; other white bean varieties will be very similar.
vegetable broth → chicken broth or a mix of broth and water. Chicken broth adds richness and is not vegetarian. If using water, add 1 teaspoon (5 g) salt to the pot earlier for better seasoning.
Parmigiano-Reggiano cheese, finely grated → Pecorino Romano or a drizzle of truffle oil. Pecorino is sharper and saltier, so use half the amount. Truffle oil adds luxury without the dairy.