Description
A cozy and nutritious soup featuring creamy white beans and fresh kale, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups low-sodium vegetable broth
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
- Good-quality extra virgin olive oil (for finishing)
- 1 loosely packed cup flat-leaf parsley leaves
- ½ loosely packed cup fresh basil leaves
- 2 medium lemons (preferably organic since we’re using the peel)
- Flaky sea salt
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots with a pinch of salt. Cook for about 7 to 9 minutes until the vegetables are soft and slightly brown.
- Stir in the garlic and red pepper flakes, cooking for another minute or two until fragrant.
- Deglaze the pot with a splash of vegetable broth, stirring to lift any bits stuck to the bottom. Add the remaining broth, kosher salt, black pepper, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Mix well.
- Bring the soup to a boil, reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are tender.
- Prepare the gremolata by finely chopping parsley and basil, grating whole garlic cloves over the herbs, and zesting the lemons. Mix and season with flaky sea salt.
- Transfer half of the soup to a blender and blend until thick and smooth. Return blended portion to the pot and stir to combine. Alternatively, use an immersion blender in part of the soup.
- Add the kale and simmer for another 3 to 5 minutes, or until tender. Adjust salt and add a squeeze of lemon juice to taste. Remove the bouquet garni before serving.
- Serve warm, topped with gremolata and a drizzle of olive oil.
Notes
For extra creaminess, add a splash of coconut milk. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg