Description
This creamy white bean soup with kale is a comforting and nutritious dish that blends the hearty flavors of navy beans with the freshness of kale and herbs. Perfect for a wholesome meal, it combines sautéed vegetables, aromatic rosemary, and tangy lemon juice to create a velvety texture and vibrant taste.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, small dice
- 1 medium carrot, small dice
- 1 stick celery, small dice
- 3 cloves garlic, minced
- red pepper flakes or aleppo pepper, to taste
- 1 tablespoon fresh rosemary leaves, minced
- 3 cups chopped and packed Lacinato kale (roughly 1 small bunch)
- ¼ cup flat leaf parsley leaves, chopped
Beans and Liquids
- 4 cups cooked navy beans, drained and rinsed
- 4 cups vegetable stock
- 2 tablespoons fresh lemon juice
Seasonings
- salt and ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a medium-large soup pot over medium heat. Add the diced onions, carrots, and celery, then stir frequently. Cook until the vegetables are lightly softened and translucent, approximately 5 minutes.
- Add Aromatics and Beans: Add the minced garlic, red pepper flakes (or aleppo pepper), and minced rosemary to the pot. Stir and cook for about 30 seconds until the garlic becomes fragrant. Then add the drained navy beans and stir to combine. Pour in the vegetable stock and stir once more. Bring the mixture to a boil.
- Blend Half the Soup: Carefully ladle half of the boiling soup into an upright blender equipped with a vented lid. Add the fresh lemon juice to the blender as well. Start blending at low speed and gradually increase to high until the soup is completely pureed. Pour the blended soup back into the pot. Season with salt and ground black pepper to taste.
- Add Kale and Final Seasoning: Add the chopped kale to the pot and bring the soup back to a boil. Cook until the kale is slightly wilted and has a bright green color, about 2-3 minutes. Taste and add additional salt and pepper if needed. Stir in the chopped flat leaf parsley just before serving. Serve the soup hot for the best flavor.
Notes
- Using an upright blender with a vented lid ensures safe blending of hot liquids.
- You can substitute navy beans with cannellini or great northern beans if preferred.
- Adjust red pepper flakes to your desired level of heat or omit if you prefer no spice.
- For a creamier texture, blend more than half of the soup.
- Fresh lemon juice brightens the flavor—do not skip it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
