Description
A comforting and nourishing Creamy White Bean Soup with tender kale, aromatic rosemary, and bright lemon. Easy to make and perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil, plus more for serving
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained (reserve about 1/2 cup of beans for garnish if desired)
- 1 bunch kale (like Lacinato or curly kale), tough stems removed and leaves roughly chopped
- 1 tablespoon lemon juice, plus more to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant, stirring constantly.
- Pour in the vegetable broth and bring it to a simmer. Stir in the 2 cans of rinsed and drained cannellini beans.
- Bring the soup back to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes.
- Carefully ladle about half of the soup (including beans and broth) into a blender. Blend until completely smooth and creamy. Be cautious when blending hot liquids.
- Return the pureed soup mixture to the pot with the remaining soup. Stir to combine.
- Add the chopped kale to the pot. Stir it into the simmering soup and cook for another 5-7 minutes, or until the kale is wilted and tender but still vibrant green.
- Stir in the lemon juice. Taste the soup and season generously with salt and freshly ground black pepper. Add more lemon juice if you desire a brighter flavor.
- If you reserved any whole cannellini beans for garnish, add them to the pot now for a lovely textural contrast, or reserve them for topping individual bowls.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 700mg
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g