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Creamy White Bean and Kale Soup with Lemon-Gremolata Recipe

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3.9 from 8 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Creamy White Bean Soup with Kale is a comforting and nourishing dish featuring a savory blend of cannellini beans, tender vegetables, and a bright, herbaceous gremolata finish. The soup is simmered to develop depth of flavor and finished with fresh kale for a nutritious twist. Perfect for a wholesome lunch or dinner, this recipe balances creamy textures with vibrant herbal notes and subtle citrus zest.

Ingredients

Soup Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion (or leek), diced
  • 3 sticks 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 Yukon gold potato (~6 oz or 170g), peeled and finely diced
  • 2 (15-ounce/425g) cans cannellini beans, drained and rinsed (or 3 ½ cups cooked cannellini beans)
  • 1 (14 ounce/400g) can artichoke hearts, drained and finely chopped (optional)
  • Freshly cracked black pepper to taste
  • 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)

Bouquet Garni and Garnish

  • 1 loosely packed cup (12g) flat-leaf parsley leaves
  • ½ loosely packed cup (8g) fresh basil leaves
  • 1 clove garlic, left whole and peeled (for bouquet garni)
  • 2 medium lemons (preferably organic)
  • Flaky sea salt
  • 1 to 2 tablespoons good-quality extra virgin olive oil (for finishing)

Instructions

  1. Sauté Vegetables: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the diced onion, celery, and carrots with a pinch or two of salt. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and begin to brown lightly.
  2. Add Aromatics: Stir in the finely chopped garlic and red pepper flakes. Cook for an additional 1 to 2 minutes until very fragrant, being careful not to burn the garlic.
  3. Deglaze and Add Broth and Beans: Pour in a small splash of vegetable broth to deglaze the pot, scraping up any browned bits on the bottom. Add the remaining broth, diced potato, cannellini beans, and chopped artichokes if using. Season with freshly cracked black pepper and ½ teaspoon kosher salt (or ¼ teaspoon sea/table salt). Stir well to combine. Nestle the bouquet garni (parsley, basil, whole garlic clove, kale stems, and lemon halves tied or bundled) into the soup.
  4. Simmer Soup: Bring the soup to a boil. Reduce heat, cover the pot, and let it simmer gently for 15 minutes or until the potatoes are tender.
  5. Prepare Gremolata: While the soup simmers, finely chop the parsley and basil. Using a microplane, grate lemon zest and garlic directly over the herbs, taking care to avoid zesting the white pith of the lemons. Mix and chop the herbs until finely minced, then season with a pinch of flaky sea salt.
  6. Blend Soup: Once the potatoes are tender, remove and discard the bouquet garni. Transfer half the soup to a blender and puree until smooth and creamy. Return the pureed soup to the pot and stir to combine. Alternatively, use an immersion blender to puree about half the soup directly in the pot, leaving some texture.
  7. Add Kale and Finish: Stir in the shredded kale and simmer for 3 to 5 minutes until the kale is tender but still bright green. Taste and adjust seasoning with additional salt and a squeeze of lemon juice if desired.
  8. Serve: Ladle the soup into bowls and generously sprinkle with the gremolata. Drizzle with extra virgin olive oil for finishing. For leftovers, store the gremolata separately in a jar with olive oil and spoon on top of reheated soup.

Notes

  • The vegetable broth can be homemade or store-bought; homemade broth enhances flavor but store-bought is a convenient alternative.
  • Artichoke hearts are optional but add a nice texture and flavor dimension to the soup.
  • The gremolata adds fresh citrusy brightness and herbaceous complexity to the finished soup.
  • Use an immersion blender for an easy one-pot method, preserving some soup texture.
  • Store gremolata separately when refrigerating leftovers to maintain its vibrant flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://saraflavors.com/creamy-white-bean-and-kale-soup-with-lemon-gremolata-recipe/