White Bean Kale Soup (Recipe)

Oct 22, 2024

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White Bean Kale Soup (Recipe)

Ingredients

3 (14.5 oz) cans great northern beans, divided, drained and rinsed

4 Tbsp extra virgin olive oil, divided (use laconiko evoo)

1 cup chopped yellow onion (1 small)

1 cup chopped carrots (2 medium)

1 cup chopped celery (2 ribs)

1 Tbsp minced garlic (3 cloves)
1 parmesan rind (about 6-inches)

1 Tbsp chopped fresh rosemary

Salt and black pepper, to taste

4 oz. curly kale, chopped (4 packed cups)

1/4 cup chopped fresh parsley

1 to 2 Tbsp fresh lemon juice, to taste

1/2 cup grated parmesan, or to taste (for serving)

Instructions

Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.

Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.

Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.

Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.

Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.

Garnish each serving with grated parmesan.

Enjoy!!!

Servings : 6
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

Calories: 391kcal

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