Description
White bean and kale soup uses simple ingredients to make a filling, savory soup that freezes well. It's good as a side or main dish, and it's a delicious, nutritious addition to your recipe repertoire.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 4 cups chopped fresh kale
- 1/4 cup packed fresh parsley sprigs, chopped
- 1/4 cup grated parmesan cheese
Directions
- In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Add garlic, salt, rosemary, pepper and red pepper flakes; cook 1 minute longer. Stir in beans and broth, bring to a boil. Reduce heat, cover and cook until tender, 15-20 minutes.
- Optional: use an immersion blender to slightly puree and thicken the soup, 15-30 seconds. Stir in kale and parsley; cook until kale is wilted, 3-4 minutes. Serve in bowls with Parmesan cheese on top.
