Description
This creamy white bean soup with kale is a hearty, nutritious, and flavorful dish perfect for cozy meals.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups (840 mL) vegetable broth
- ½ teaspoon Diamond Crystal kosher salt
- 1 medium (~6 oz or 170g) Yukon gold potato, peeled and finely diced
- 2 (15-ounce/425g) cans cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans)
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- Freshly cracked black pepper to taste
- Bouquet garni: 2 bay leaves, 1 large sprig of sage, 1 large or 2 small sprigs rosemary tied together with kitchen twine
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
- 1 to 2 tablespoons good-quality extra virgin olive oil (for finishing)
- 1 loosely packed cup (12g) flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 1 clove garlic, left whole and peeled
- 2 medium lemons (preferably organic, for zest)
- Flaky sea salt
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced onion, celery, and carrots with a pinch or two of salt. Cook, stirring occasionally, until the vegetables soften and start to turn brown, about 8 to 10 minutes.
- Stir in the finely chopped garlic and ½ teaspoon of red pepper flakes. Cook for 1 to 2 minutes until the mixture becomes very fragrant.
- Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits. Add the rest of the broth, diced Yukon gold potato, rinsed cannellini beans, chopped artichokes (if using), freshly cracked black pepper, and ½ teaspoon kosher salt. Stir well and nestle the bouquet garni into the soup.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the potatoes are tender.
- While the soup simmers, finely chop parsley and basil leaves. Using a microplane, grate the peeled garlic clove over the herbs. Zest the lemons on top of the mixture, avoiding the white pith. Mix everything and continue mincing until well combined. Sprinkle with flaky sea salt to season.
- Remove the bouquet garni from the soup. Transfer half of the soup to a blender and puree until thick and smooth. Return the pureed soup to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture.
- Stir shredded lacinato kale into the soup and simmer for 3 to 5 minutes, until the kale is tender but still bright green. Taste and adjust seasoning with salt and a squeeze of lemon juice if desired.
- Ladle the soup into bowls and generously sprinkle with gremolata. Drizzle with 1 to 2 tablespoons of extra virgin olive oil for a flavorful finish. Store leftover gremolata in a jar with olive oil refrigerated, and spoon over reheated soup.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months.
- Adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Creamy White Bean Kale, Vegan Soup, Healthy Recipe, Italian Cuisine