Creamy White Bean Soup with Kale
 
 
Makes 6 servings
Ingredients
  • 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
Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add garlic, rosemary and chili flakes and cook for 1 minute.
  3. Add vegetable broth and beans and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top.
  4. 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.
  5. Add parsley and stir to combine.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-white-bean-soup-with-kale/