Creamy White Bean Soup with Kale
- 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-white-bean-soup-with-kale/
3.5.3208