Apparently, I was in the mood to make soup over the weekend. Using only provisions from the fridge and pantry, I whipped up a batch of creamy white bean soup with kale. The following morning, I prepared a pot of Sarah Jampel’s broccoli cheddar soup with cheesy croutons.
Let me tell you that both creations are delicious. And, thanks to an assortment of bread (country, kamut and rye) from the MIDWIFE and the BAKER for dunking, I now have plenty to eat for a while.
If you’re in search of a healthy and hearty dish to cook for yourself or family members, give this creamy white bean soup with kale recipe a go. It’s forgiving, so feel free to sub in whatever combination of legumes and dark leafy greens you have on hand. Don’t like rosemary? Omit it!
Creamy white bean soup with kale freezes well, too, which means you can double the quantity and save half to enjoy later.
Recipe adapted from The First Mess.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon dried chili flakes
- 4 cups vegetable broth
- 1 15 oz. can cannellini beans, rinsed and drained
- 1 15 oz. can Great Northern beans, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- 4 cups packed torn kale leaves
- sea salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
- In a large pot, heat olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic, rosemary and chili flakes and cook for 1 minute.
- Add vegetable broth and beans and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top.
- Remove about half of vegetables, beans and liquid from pot and purée; return to pot. Add lemon juice and kale. Simmer until kale wilts, about 5 minutes. Season with salt and pepper to taste.
- Add parsley and stir to combine.
