White Bean and Kale Soup
User Reviews
5
White Bean and Kale Soup
Description
White Bean and Kale Soup starts by pureeing one can of beans with broth to form a creamy base, while sautéed onion, carrot, celery, and garlic build flavor. Adding a parmesan rind and fresh rosemary infuses the broth with savory and herbal notes, enhanced by seasoning with salt and pepper. Additional beans and the puree rejoin the pot, simmered together before kale is added to soften.
The resulting soup balances creamy and chunky textures, with the kale providing a slightly chewy contrast. Lemon juice and fresh parsley sprinkled at the end brighten and freshen the bowl, and grated Parmesan for garnish adds richness and umami.
This soup is filling and well-rounded, suited for cooler days as a comforting meal with balanced flavors from the beans, vegetables, and herbs.
Ingredients
- 3 (14.5 oz) cans great northern bean divided, drained and rinsed
- 4 Tbsp extra virgin olive oil divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrot 2 medium
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 1/2 cups chicken broth or vegetable broth, divided, low-sodium
- 1 parmesan about 6-inches, rind
- 1 Tbsp chopped rosemary fresh
- salt and black pepper, to taste
- 4 oz. curly kale chopped (4 packed cups
- 1/4 cup chopped parsley fresh
- 1 to 2 Tbsp lemon juice to taste, fresh
- 1/2 cup grated Parmesan Cheese or to taste (for serving
Instructions
- Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
- Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
- Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
- Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
- Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
- Garnish each serving with grated parmesan.
User Reviews
Overall Rating
5
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