Creamy White Bean Soup with Kale
Ingredients
The soup base
-
1
tbsp
olive oil
-
1
large
yellow onion, diced
-
3
medium-sized
carrots, diced
-
3
ribs
celery, diced
-
3
cloves
garlic, diced
-
1
tsp
sea salt
-
½
tsp
black pepper
-
¼ - ½
tsp
red chili flakes
-
2
tbsp
fresh rosemary, finely chopped
-
1
tbsp
fresh thyme, finely chopped
-
3
leaves
bay leaves
-
3-4
cups
white beans of choice, strained and rinsed
-
900
mL
vegetable stock
-
1
large head
black or curly kale, washed and finely chopped
-
½
of a lemon
juice
Garnish
-
optional
fresh parsley, chopped
-
optional
olive oil
Instructions
- 1. Heat a large pot on medium and add olive oil, onions, carrots, and celery. Cook until translucent.
- 2. Add garlic, seasoning, fresh herbs, spices, and bay leaf. Stir to combine.
- 3. Add the beans and brown them for 5 minutes.
- 4. Pour in the vegetable stock, increase heat to high, bring to a boil, and simmer for 15 minutes.
- 5. Add kale and lemon juice before serving, cooking until the kale is tender.
- 6. Blend half the soup until smooth, then return it to the pot and stir to combine.
- 7. Garnish with fresh parsley and olive oil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
5.7g
Total carbohydrates
43.6g
Total protein
11g
Sodium
1261.3mg
Cholesterol
0mg
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