Description
A hearty, healthy, and flavorful soup featuring creamy white beans and nutritious kale, simmered with aromatic herbs for a comforting meal. Perfect for chilly days or anytime you’re craving a wholesome, plant-based dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
- Add the diced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.
- Stir in the dried thyme and rosemary, and cook for 1-2 minutes to release their flavors.
- Add the white beans and vegetable broth to the pot, and bring the soup to a simmer.
- Once simmering, reduce the heat and let the soup cook for about 20-25 minutes, until the vegetables are tender.
- Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is tender.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a creamier texture, you can use an immersion blender to puree part of the soup before adding the kale.
- This soup can be made ahead and stored in the refrigerator for up to 3 days, and it also freezes well for up to 3 months.
- You can add a squeeze of lemon juice or a dash of red pepper flakes for a bit of brightness or heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes