Creamy White Bean Soup with Kale
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
medium
yellow onion, small diced
-
1
medium
carrot, small diced
-
1
stick
celery, small diced
-
2
cloves
garlic, minced
-
to taste
chili flakes or Aleppo pepper
-
1
sprig
fresh rosemary, minced
-
4
cups
cooked navy beans, drained and rinsed
-
4
cups
vegetable stock
-
2
tablespoons
fresh lemon juice
-
to taste
sea salt and ground black pepper
The greens
-
3
cups
packed chopped lacinato kale (roughly 1 small bunch)
-
¼
cup
flat leaf parsley leaves, chopped
Instructions
- Heat the olive oil in a medium-large soup pot over medium heat.
- Add the diced onions, carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the minced garlic, chili flakes, and rosemary, cooking until fragrant, about 30 seconds.
- Add the navy beans and vegetable stock, stirring to combine, and bring the soup to a boil.
- Ladle half of the soup into a blender, add lemon juice, and blend until liquified.
- Pour the blended portion back into the pot and season with salt and pepper.
- Add the chopped kale and bring the soup back to a boil until the kale is wilted and bright green.
- Adjust seasoning if necessary and stir in the chopped parsley before serving hot.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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