Creamy White Bean Soup With Kale
This Creamy White Bean Soup with Kale is a comforting and nutritious dish that brings together the creaminess of white beans and fresh kale. It's quick to prepare and is perfect for a cozy night in or a filling lunch.
Equipment
- 1 Large pot or Dutch oven
- 1 Ladle
- 1 Cutting board
- 1 Blender or immersion blender
- 1 set Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth Ensure it is free from animal products for a plant-based option.
- 2 cans (15 ounces each) canned white beans, drained and rinsed Cannellini or navy beans work well.
- 2 cups kale, chopped Stems removed.
- 1 teaspoon thyme, dried Or 1 tablespoon fresh chopped thyme.
- 1 teaspoon salt Or to taste.
- ½ teaspoon pepper Or to taste.
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the vegetable broth, drained white beans, thyme, salt, and pepper. Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
- Add the chopped kale to the pot and cook for another 5 minutes until the kale is wilted.
- Using a blender or immersion blender, puree half of the soup until smooth and creamy, then return it to the pot. Stir well to combine.
- Add the lemon juice, adjusting seasoning to taste, and heat through before serving.
Notes
For a plant-based option, ensure the vegetable broth is free from animal products.
Add additional vegetables like potatoes or sweet potatoes for more substance.
Serve the soup with crusty bread or a side salad for a complete meal.