Description
This hearty White Bean and Kale Soup combines creamy pureed beans with tender vegetables and nutritious kale for a flavorful and comforting meal. Featuring great northern beans, fresh rosemary, and a hint of lemon, this soup is perfect for a cozy lunch or dinner. Made with simple ingredients and simmered to perfection, it provides a nutritious boost in just 35 minutes.
Ingredients
Beans and Puree:
- 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
Vegetables:
- 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 oz curly kale, chopped (4 packed cups)
- 1/4 cup chopped fresh parsley
Liquids and Broth:
- 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
- 1 to 2 Tbsp fresh lemon juice, to taste
- 4 Tbsp extra virgin olive oil, divided
Seasonings and Others:
- 1 parmesan rind (about 6 inches)
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper, to taste
- 1/2 cup grated parmesan cheese, for serving
Instructions
- Prepare the Bean Puree: Add one can of rinsed great northern beans along with 1/2 cup of broth to a food processor. Blend until smooth and set aside for later use in the soup.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes until they start to soften. Add the minced garlic and sauté for an additional 1 minute, stirring frequently to release its aroma without burning.
- Simmer the Broth with Parmesan and Herbs: Pour in the remaining 4 cups of broth into the pot. Add the parmesan rind and the chopped fresh rosemary. Season with salt and black pepper according to your taste. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it simmer gently for 10 minutes to meld the flavors.
- Add Beans and Puree, Simmer: Stir in the remaining 2 cans of drained and rinsed beans along with the bean puree reserved earlier. Continue to simmer the soup, covered, for another 5 minutes to heat the beans through and blend their creaminess with the broth.
- Add Kale and Finish Simmering: Add the chopped kale to the soup and cover. Let it simmer gently for about 5 more minutes until the kale is softened and tender but still vibrant green.
- Remove Parmesan Rind and Add Fresh Ingredients: Carefully remove the parmesan rind from the pot and discard it. Stir in the chopped parsley, the remaining 3 tablespoons of olive oil, and the fresh lemon juice. Adjust seasoning as needed.
- Serve with Parmesan: Ladle the soup into bowls and garnish each serving with grated parmesan cheese. Serve hot for a comforting and nutritious meal.
Notes
- For a vegan version, use vegetable broth and omit the parmesan rind and cheese or substitute with a vegan cheese alternative.
- You can substitute kale with other sturdy greens like Swiss chard or spinach; reduce cooking time accordingly for more delicate greens.
- The parmesan rind adds deep umami flavor; if unavailable, a splash of soy sauce or miso can enhance the broth.
- Adjust lemon juice to your preferred level of brightness and acidity.
- This soup stores well for up to 3 days in the refrigerator and flavors deepen upon reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
