Name: Creamy White Bean Soup with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, small dice; 1 medium carrot, small dice; 1 stick celery, small dice; 2 cloves garlic, minced; Chili flakes or aleppo pepper, to taste; 1 sprig fresh rosemary, minced; 4 cups cooked navy beans, drained and rinsed; 4 cups vegetable stock; 2 tablespoons fresh lemon juice; Sea salt and ground black pepper, to taste; 3 cups packed chopped lacinato kale (roughly 1 small bunch); ¼ cup flat leaf parsley leaves, chopped

Description

A comforting and nutritious soup made with creamy navy beans and vibrant kale, perfect for busy weeks.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, small dice
1 medium carrot, small dice
1 stick celery, small dice
2 cloves garlic, minced
Chili flakes or aleppo pepper, to taste
1 sprig fresh rosemary, minced
4 cups cooked navy beans, drained and rinsed
4 cups vegetable stock
2 tablespoons fresh lemon juice
Sea salt and ground black pepper, to taste
3 cups packed chopped lacinato kale (roughly 1 small bunch)
¼ cup flat leaf parsley leaves, chopped

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Instructions

Heat the olive oil in a medium-large soup pot over medium heat until shimmering.
Add the diced onions, carrots, and celery, then sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, chili flakes, and minced rosemary and cook until fragrant, about 30 seconds.
Add the navy beans to the pot and stir gently to combine all the ingredients.
Pour in the vegetable stock and bring the soup to a boil, watching for bubbles forming on the surface.
Ladle half of the soup into a blender, add fresh lemon juice, and blend until liquified, which should take about a minute.
Pour the blended soup back into the pot, watching the texture become creamy.
Season with salt and pepper to taste, making sure to adjust based on your preference.
Add the chopped kale and bring back to a boil until the kale wilts and turns bright green, around 2 to 4 minutes.
Stir in chopped parsley and serve hot, enjoying the vibrant colors and fresh aromatics.

Notes

The flavors deepen overnight, making it even better the next day. This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Blending
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 340mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg