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Creamy White Bean Soup with Kale

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Courses: , ,
Servings: 5
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 1 medium carrot (diced)
  • 1 stick celery (diced)
  • 2 cloves garlic (minced)
  • chili flakes (to taste)
  • 1 sprig fresh rosemary (minced)
  • 4 cans cannellini beans (or dried beans - soaked overnight and cooked to tender)
  • 4 cups vegetable stock
  • 2 tablespoons fresh lemon juice
  • salt and pepper (to taste)
  • 3 cups kale (packed)
  • 1/4 cup fresh parsley (chopped)
Instructions
  1. 1
    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.
  2. 2
    To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
  3. 3
    Using immersion blender, puree about 1/3 of the vegetables and beans to thicken soup OR remove 1/3 of soup to blender, blend, and return to pot. Season the soup with salt and pepper.
  4. 4
    Add the kale to the pot and bring the soup to a boil. Once kale is wilted, top with chopped parsley and serve.