Kale and White Bean Soup
Ingredients
-
1
tbsp
Olive Oil
-
⅓
cup
finely chopped Carrot
-
⅓
cup
finely chopped Celery
-
⅓
cup
finely chopped Shallot or yellow/white onion
-
2
cloves
Garlic, minced
-
1
tsp
Italian Seasoning
-
½
tsp
Paprika
-
2
tsp
White Miso Paste or 2" Parmesan Rind
-
1
can (14 oz.)
Cannellini Beans, drained and rinsed
-
3
cups
Chicken Bone Broth or Vegetable Broth
-
3
cups
chopped Kale Leaves
-
1
tbsp
fresh Lemon Juice
-
to taste
Salt & Pepper
-
for topping
grated Parmesan Cheese (optional)
Instructions
- Heat olive oil in a deep pot over medium heat and cook chopped carrot, celery, and shallot for 5-6 minutes until softened.
- Add minced garlic, Italian seasoning, paprika, and white miso paste, cooking for another minute.
- Stir in the drained beans, followed by the broth and Parmesan rind (if using), cover, and let simmer for about 20 minutes.
- Remove the Parmesan rind (if used) and blend half of the soup until smooth, or use an immersion blender.
- Return the blended soup to the pot, add kale and lemon juice, and cook until the kale is bright green, about 2-3 minutes.
- Season with salt and pepper, then serve in bowls topped with grated Parmesan.
Nutrition Facts (estimated)
Servings
2 bowls
Calories
317
Total fat
9g
Total carbohydrates
54g
Total protein
16g
Sodium
1008mg
Cholesterol
0mg
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