White Bean and Kale Soup
A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables - including vitamin rich kale and carrots, and an herby broth. It's a recipe that you'll want to have on repeat!Makes about 10 cups.
Servings: 6
Ingredients
- 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
- 4 Tbsp extra virgin olive oil, divided
- 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)
- 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
- 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.