PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 5
I love this creamy white bean soup with kale. It is very easy and quick to make. This has a slight zing and spice that I enjoy so much! Cosy up with this delicious and vibrant soup during the cold nights or all year round.
INGREDIENTS
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2 cloves garlic, minced
1 tbsp olive oil
1 medium yellow onion, small dice
1 stick celery, small dice
1 medium carrot, small dice
1 sprig fresh rosemary, minced
4 c. vegetable stock
4 c. cooked navy beans, drained and rinsed
2 tbsp fresh lemon juice
chili flakes or Aleppo pepper, to taste
¼ c. flat-leaf parsley leaves, chopped
3 c. packed chopped lacinato kale (roughly 1 small bunch)
sea salt and ground black pepper, to taste
HOW TO MAKE CREAMY WHITE BEAN SOUP WITH KALE, ROSEMARY & LEMON
Step 1: In a medium-large soup pot, heat the oil over medium heat. Once the oil is hot, add the onions, carrots, and celery to the pot. Saute for about 5 minutes or until the veggies have slightly softened and the onions are translucent.
Step 2: Add the garlic to the pot along with the chilli flakes, and rosemary. Stir and continue to cook for another 30 seconds or until the garlic is aromatic. Then, stir in the navy beans and pour in the vegetable stock. Stir well and bring the soup to a boil.
Step 3: Into an upright blender, ladle half of the soup, then add the lemon juice. Blend on high until completely liquified. Return the liquified portion into the pot and sprinkle the soup with salt and pepper.
Step 4: To the pot, add the kale and let the soup boil. If needed, season the soup with more salt and pepper once the kale has slightly wilted and bright green. Add the chopped parsley and stir.
Step 5: Ladle the soup into bowls and serve hot. Enjoy!
Ingredients
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 medium yellow onion, small dice
- 1 stick celery, small dice
- 1 medium carrot, small dice
- 1 sprig fresh rosemary, minced
- 4 c. vegetable stock
- 4 c. cooked navy beans, drained and rinsed
- 2 tbsp fresh lemon juice
- chili flakes or Aleppo pepper, to taste
- ¼ c. flat-leaf parsley leaves, chopped
- 3 c. packed chopped lacinato kale (roughly 1 small bunch)
- sea salt and ground black pepper, to taste
Instructions
Step 1: In a medium-large soup pot, heat the oil over medium heat. Once the oil is hot, add the onions, carrots, and celery to the pot. Saute for about 5 minutes or until the veggies have slightly softened and the onions are translucent.
Step 2: Add the garlic to the pot along with the chilli flakes, and rosemary. Stir and continue to cook for another 30 seconds or until the garlic is aromatic. Then, stir in the navy beans and pour in the vegetable stock. Stir well and bring the soup to a boil.
Step 3: Into an upright blender, ladle half of the soup, then add the lemon juice. Blend on high until completely liquified. Return the liquified portion into the pot and sprinkle the soup with salt and pepper.
Step 4: To the pot, add the kale and let the soup boil. If needed, season the soup with more salt and pepper once the kale has slightly wilted and bright green. Add the chopped parsley and stir.
Step 5: Ladle the soup into bowls and serve hot. Enjoy!
