Description
A comforting and nutritious creamy white bean soup with kale, packed with plant-based protein and vibrant flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, small dice
- 1 medium carrot, small dice
- 1 stick celery, small dice
- 2 cloves garlic, minced
- Chili flakes or Aleppo pepper, to taste
- 1 sprig fresh rosemary, minced
- 4 cups cooked navy beans, drained and rinsed
- 4 cups vegetable stock
- 2 tablespoons fresh lemon juice
- Sea salt and ground black pepper, to taste
- 3 cups packed chopped lacinato kale (roughly 1 small bunch)
- ¼ cup flat-leaf parsley leaves, chopped
Instructions
- Heat the oil in a medium-large soup pot over medium heat.
- Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
- Add the garlic, chili flakes, and rosemary. Stir and cook until the garlic is fragrant, about 30 seconds.
- Add the navy beans to the pot and stir.
- Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
- Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender and blend until totally liquefied.
- Pour the liquefied portion back into the pot. Season with salt and pepper.
- Add the kale and bring the soup to a boil again.
- Once the kale is slightly wilted and bright green, season with salt and pepper again if necessary.
- Stir in chopped parsley and serve hot.
Notes
For a creamier texture, blend more of the beans into the soup. Garnish with olive oil and fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg