Name: White Bean and Kale Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 large onion, finely diced; 3 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes (optional); 3 cans (15 oz each) cannellini beans, drained and rinsed; 6 cups low-sodium vegetable or chicken broth; 1 large bunch kale (about 8 cups), stems removed and leaves chopped; 1 Parmesan rind (optional); 2 bay leaves; 1 tablespoon lemon juice; Salt and freshly ground black pepper to taste

Instructions

Sauté the aromatics

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 6-8 minutes. Add garlic, thyme, rosemary, and red pepper flakes if using, and cook for another minute until fragrant.
Add beans and broth

Add the cannellini beans, broth, bay leaves, and Parmesan rind if using. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 15 minutes to allow flavors to meld.
Prepare the beans for thickening

Remove about 2 cups of beans and liquid and transfer to a blender. Blend until smooth, then return the puree to the pot. This will create a creamier texture without adding cream.
Add the kale

Stir in the chopped kale in batches, allowing it to wilt before adding more. Continue cooking uncovered for 5-7 minutes until the kale is tender but still bright green.
Finish and season

Remove the bay leaves and Parmesan rind. Stir in the lemon juice and season with salt and pepper to taste. Taste and adjust seasonings as needed.
Serve

Ladle the soup into bowls. Drizzle each serving with a little extra olive oil and serve hot, optionally with crusty bread on the side.

White Bean and Kale Soup

Ingredients

Instructions

Nutritional Information