Creamy White Bean and Kale Soup
Creamy white bean and kale soup made in one pot with tender beans, Tuscan kale, and lemon. Blending part of the soup creates a thick, creamy broth without cream.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes optional
- 2 teaspoons smoked paprika optional
- 2 fresh rosemary sprigs optional
- 2 cans white beans such as cannellini or great northern (15-ounce/425g) can, drained and rinsed
- 950 ml low-sodium vegetable broth
- 225 g Tuscan kale center ribs removed and leaves coarsely chopped
- 2 tablespoons fresh lemon juice
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat.
- Add 1 large yellow onion, 2 carrots, and 2 celery stalks. Season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Cook for 6–8 minutes, stirring occasionally, until softened.
- Add 5 cloves garlic, minced. If using them, add ¼ teaspoon red pepper flakes, 2 teaspoons smoked paprika, and 2 fresh rosemary sprigs. Cook for 1 minute until fragrant without letting the garlic or paprika brown.
- Add 2 cans white beans such as cannellini or great northern, drained, and 950 ml low-sodium vegetable broth. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.
- Transfer about 475 ml of beans and broth to a heatproof beaker, leaving the rosemary sprigs in the pot. Blend with a hand blender until smooth. Return the blended mixture to the pot and stir well.
- Add 225 g Tuscan kale. Cook for 5 minutes until tender.
- Stir in 2 tablespoons fresh lemon juice and simmer for 1 minute. Taste, adjust the seasoning if needed, and serve hot.
Notes
Optional seasonings: The red pepper flakes, smoked paprika, and rosemary may each be omitted without changing the cooking method.
Keep the rosemary whole: Leave the rosemary sprigs in the pot when transferring the beans and broth to the beaker.
Blend safely: Use a heatproof beaker with enough room for the hot soup. Keep the hand-blender head submerged while blending.
Control the consistency: Add a small splash of vegetable broth or water if the soup becomes thicker than preferred.
Nutrition
Calories: 336kcal | Carbohydrates: 45g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 646mg | Potassium: 1092mg | Fiber: 13g | Sugar: 5g | Vitamin A: 11258IU | Vitamin C: 61mg | Calcium: 285mg | Iron: 6mg
