Creamy White Bean Soup with Kale
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
258 kcal
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Cuisine
Mediterranean, Vegan
Creamy White Bean Soup with Kale
Description
This soup starts by gently cooking diced onions, carrots, and celery in olive oil until soft and aromatic. Garlic, fresh rosemary, thyme, red chili flakes, and bay leaves build layers of savory seasoning. White beans are added and browned slightly to deepen flavor before vegetable stock is poured in for simmering. After cooking, chopped kale and lemon juice are stirred in and gently cooked until tender.
Half the soup is blended until smooth to create a creamy, velvety texture, while the unblended portion adds body and bite. The combination results in a harmonious blend of tender vegetables, creamy beans, and leafy greens with herbal undertones and a mild heat from chili flakes. A final garnish of fresh parsley and olive oil adds freshness and richness.
This soup stores well in the refrigerator for up to a week and freezes for up to two months, making it a convenient make-ahead dish. Allow it to cool before refrigerating or freezing to maintain quality.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced, large
- 3 carrot diced, medium-sized
- 3 celery diced, ribs
- 3 garlic diced, cloves
- 1 tsp salt sea salt
- 1/2 tsp black pepper
- 1/4 - 1/2 tsp red chili flakes
- 2 tbsp. rosemary finely chopped, fresh
- 1 tbsp. thyme finely chopped, fresh
- 3 bay leaf
- 3-4 cups white bean strained and rinsed, of choice
- 900 mL vegetable stock
- 1 kale washed and finely chopped, large head, black or curly variety
- lemon juice of half
- parsley optional, fresh, for garnish
- olive oil optional, fresh, for garnish
Instructions
- Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
- To the pot, add the beans. Brown for 5 minutes.
- Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
- Before serving, add the kale and lemon juice. Cook till the kale is tender!
- Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined.
- Garnish with fresh chopped parsley and olive oil.
Notes
- Store the soup in a tightly sealed container in the refrigerator for up to 1 week.
- The soup freezes well for up to 2 months if kept in an airtight container.
- Allow the soup to cool completely before sealing and refrigerating or freezing to preserve flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 258kcal | 13% |
| Carbohydrates | 43.6g | 15% |
| Protein | 11g | 22% |
| Fat | 5.7g | 9% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.6g | 4% |
| Sodium | 1261.3mg | 53% |
| Fiber | 12g | 48% |
| Sugar | 9.1g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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