Cozy White Bean Kale Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 (14.5 oz) cans great northern beans, divided, drained and rinsed
02 -
4 Tbsp extra virgin olive oil, divided
03 -
1 cup chopped yellow onion (1 small)
04 -
1 cup chopped carrots (2 medium)
05 -
1 cup chopped celery (2 ribs)
06 -
1 Tbsp minced garlic (3 cloves)
07 -
4 1/2 cups low-sodium chicken broth or vegetable broth, divided
08 -
1 parmesan rind (about 6-inches)
09 -
1 Tbsp chopped fresh rosemary
10 -
Salt and black pepper, to taste
11 -
4 oz. curly kale, chopped (4 packed cups)
12 -
1/4 cup chopped fresh parsley
13 -
1 to 2 Tbsp fresh lemon juice, to taste
14 -
1/2 cup grated parmesan, or to taste (for serving)
# Instructions:
01 -
Take one can of your rinsed beans and blend it in a food processor with 1/2 cup of broth until smooth. This will help thicken our soup later.
02 -
Warm up 1 tablespoon of olive oil in a large pot over medium heat. Toss in your chopped onion, carrots, and celery. Let them cook until they start to soften, about 5 minutes. Add the garlic and cook for just another minute until fragrant.
03 -
Pour in the remaining 4 cups of broth, drop in the parmesan rind, and add the rosemary. Season with salt and pepper to your liking. Bring everything to a gentle simmer over medium-high heat, then lower to medium-low. Cover and let it simmer for 10 minutes.
04 -
Add your remaining two cans of drained beans and the bean puree mixture. Let it simmer covered for 5 minutes. Then add the chopped kale and continue simmering covered until the kale softens, about 5 minutes more.
05 -
Fish out the parmesan rind. Stir in your fresh parsley, the remaining 3 tablespoons of olive oil, and lemon juice to taste. Serve each bowl with a generous sprinkle of grated parmesan on top.
# Notes:
01 -
The soup makes about 10 cups total
02 -
Pureeing some of the beans helps create a thicker, creamier soup
03 -
You can use either chicken or vegetable broth based on your preference