Description
A comforting and nutritious white bean soup with kale, perfect for chilly nights.
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 the vegetables until lightly softened and translucent, about 5 minutes.
- To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds.
- Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
- Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender. Blend until the soup is liquified.
- Pour the liquified portion back into the pot. Season the soup with salt and pepper.
- Add the kale to the pot and bring the soup back to a boil. Once the kale is slightly wilted and bright green, season with salt and pepper again if necessary. Stir in chopped parsley and serve hot.
Notes
Let the steam escape when blending to avoid a hot soup explosion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg