Description
This creamy white bean soup with kale is a comforting and nutritious dish that blends tender navy beans, fresh kale, and aromatic herbs into a smooth, flavorful soup. Enhanced with lemon juice and a touch of spice, it’s perfect for a cozy lunch or dinner that’s both hearty and wholesome.
Ingredients
Vegetables and Aromatics
- 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
- 3 cups packed chopped lacinato kale (roughly 1 small bunch)
- ¼ cup flat leaf parsley leaves, chopped
Liquids and Seasonings
- 1 tablespoon olive oil
- 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
Instructions
- Sauté the Vegetables: Heat the olive oil in a medium-large soup pot over medium heat. Add the diced onions, carrots, and celery and stir occasionally. Sauté until the vegetables are lightly softened and translucent, about 5 minutes.
- Add Aromatics and Beans: To the pot, add minced garlic, chili flakes or aleppo pepper to taste, and the minced rosemary. Stir and cook until the garlic becomes fragrant, approximately 30 seconds. Then stir in the drained cooked navy beans.
- Add Stock and Blend Partially: Pour in the vegetable stock and stir to combine. Bring the soup to a boil. Once boiling, carefully ladle half of the soup into an upright blender. Add the fresh lemon juice to the blender as well. Blend on high speed until this portion of the soup is fully liquified and smooth. Pour the blended soup back into the pot and season with sea salt and freshly ground black pepper to taste.
- Add Kale and Final Seasoning: Add the chopped kale to the pot. Bring the soup back to a boil and cook until the kale is slightly wilted and bright green, about 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped parsley just before serving.
Notes
- You can substitute kale with other hearty greens like spinach or swiss chard if desired.
- For a spicier version, increase the amount of chili flakes or add a pinch of cayenne pepper.
- If you prefer a chunkier soup, blend only a third of the soup instead of half.
- This soup keeps well in the refrigerator for up to 3 days and also freezes well.
- Use a high-powered blender and be cautious when blending hot liquids to avoid splatter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
