Description
A comforting and nourishing white bean soup with kale that is easy to prepare and packed with plant protein.
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
Instructions
- Heat the oil in a medium-large soup pot over medium heat.
- Add the onions, carrots, and celery to the pot and stir. Sauté until lightly softened and translucent, about 5 minutes.
- Add the garlic, chili flakes, and rosemary. Cook until garlic is fragrant, about 30 seconds.
- Add the navy beans and stir.
- Add the vegetable stock and bring to a boil.
- Ladle half of the soup into a blender, add lemon juice, and blend until liquified; return to the pot.
- Season the soup with salt and pepper.
- Add the kale and bring to a boil until slightly wilted and bright green.
- Stir in the chopped parsley and serve hot.
Notes
For a silkier finish, stir in a knob of butter or a splash of olive oil at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg