Creamy White Bean Soup with Kale
A comforting, creamy soup with white beans and kale, perfect for chilly evenings and gatherings.
Ingredients
Aromatics
- 1 tablespoon olive oil or use butter for a richer flavor
- 1 medium onion, diced adds sweetness
- 2 cloves garlic, minced because garlic makes everything better
- 1 medium carrot, diced for a touch of sweetness
- 1 stalk celery, diced optional, but it adds a lovely crunch
Main Ingredients
- 2 cans 15 oz white beans, drained and rinsed cannellini or great northern beans work well
- 4 cups vegetable broth or chicken broth for a non-vegetarian option
- 1 teaspoon dried thyme or try rosemary for a twist
- Salt and pepper to taste
- 1 bunch kale, stems removed and chopped feel free to swap spinach for a milder flavor
- 1 medium Juice of lemon to brighten the flavors
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes until the onions are translucent and fragrant.
Cooking
- Stir in the white beans and cook for an additional 3 minutes. Optionally mash some of the beans for a creamier texture.
- Add the vegetable broth, dried thyme, salt, and pepper. Stir well and let it come to a gentle simmer for about 10 minutes.
- Toss in the chopped kale and simmer for another 5 minutes.
- Before serving, stir in the fresh lemon juice.
Serving
- Ladle the soup into bowls and optionally top with a drizzle of olive oil or a sprinkle of Parmesan cheese.
Notes
Serve with crusty sourdough or buttery cornbread. Leftovers can be stored in the fridge for up to three days, or frozen for three months.