Creamy White Bean And Kale Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chopped kale, stems removed
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another 1 minute until the garlic is fragrant, being careful not to let it burn. This step builds the aromatic foundation of the soup.
- Add the drained cannellini beans, vegetable broth, and the bay leaf to the pot. Stir well to combine all the ingredients. Increase the heat to medium-high and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for about 15 minutes. This allows the beans to soften further and the herbs to infuse the broth with their earthy flavor.
- To make the soup creamy without adding heavy dairy, use an immersion blender to partially blend the soup. Alternatively, transfer about 1 to 2 cups of the soup to a standard blender, process until smooth, and pour it back into the pot. This creates a thick, luxurious consistency.
- Stir in the chopped kale. Cook for 3 to 5 minutes until the kale is wilted and bright green. Remove the bay leaf and discard it.
- Stir in the lemon juice to brighten the flavors. Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with red pepper flakes if you enjoy a little heat.