Description
Make this Creamy White Bean Kale Soup for a filling and comforting meal. It is simple to prepare and gentle on your stomach. Enjoy this healthy bowl!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 bunch kale, stems removed and chopped
- 1/2 cup heavy cream or milk alternative
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until soft, about 5 to 7 minutes.
- Stir in the garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Add one can of the white beans and the vegetable broth to the pot. Bring the mixture to a simmer.
- Use an immersion blender or carefully transfer half the soup to a regular blender. Blend until smooth and creamy. Return the blended portion to the pot if using a regular blender.
- Stir in the remaining whole can of white beans and the chopped kale.
- Simmer until the kale wilts, about 5 minutes.
- Stir in the heavy cream or milk alternative. Heat through gently, do not boil.
- Season with salt and pepper to your preference. Serve hot.
Notes
- For an extra smooth texture, you can blend all the cooked vegetables and broth before adding the whole beans.
- Use any creamy white bean variety you prefer, like Great Northern beans.
- If you skip the cream, the soup will still be satisfyingly creamy from the pureed beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Estimate 300-350
- Sugar: Estimate 5g
- Sodium: Varies based on broth
- Fat: Estimate 10g
- Saturated Fat: Estimate 4g
- Unsaturated Fat: Estimate 6g
- Trans Fat: 0g
- Carbohydrates: Estimate 40g
- Fiber: Estimate 10g
- Protein: Estimate 15g
- Cholesterol: Estimate 15mg