Creamy White Bean Soup with Kale
Creamy white bean soup with kale is the perfect recipe for fall. It's protein-packed and healthy. The perfect recipe for fall!
Servings 4
Calories 258kcal
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion diced
- 3 medium-sized carrots diced
- 3 ribs of celery diced
- 3 garlic cloves diced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 - 1/2 tsp red chili flakes
- 2 tbsp. fresh rosemary finely chopped
- 1 tbsp. fresh thyme finely chopped
- 3 bay leaves
- 3-4 cups white bean of choice strained and rinsed
- 900 mL vegetable stock
- 1 large head of black or curly kale washed and finely chopped
- Juice of half of a lemon
- garnish with fresh parsley and olive oil optional
Instructions
- Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
- To the pot, add the beans. Brown for 5 minutes.
- Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
- Before serving, add the kale and lemon juice. Cook till the kale is tender!
- Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined.
- Garnish with fresh chopped parsley and olive oil.
Video
Notes
This will last in the fridge in a tightly sealed container for up to 1 week.
This soup is freezer-friendly in a tightly sealed container for up to 2 months.
Always let the soup cool completely before sealing and adding it to the fridge.
Nutrition
Serving: 4 | Calories: 258kcal | Carbohydrates: 43.6g | Protein: 11g | Fat: 5.7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Sodium: 1261.3mg | Fiber: 12g | Sugar: 9.1g
