Creamy White Bean Soup
A quick, creamy white bean soup enriched with kale, fresh herbs, and a touch of spice, perfect for a nutritious, plant-based meal that’s easy to prepare and full of flavor.
Equipment
- 1 Blender
- 1 Chef’s knife
- 1 Ladle
- 1 Large Pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion finely diced
- 1 medium carrot finely diced
- 1 celery stalk finely diced
- 2 garlic cloves minced
- Pinch of chili flakes or Aleppo pepper adjust to taste
- 1 sprig fresh rosemary finely chopped
- 4 cups cooked navy beans drained and rinsed
- 4 cups vegetable broth preferably homemade or low-sodium
- 2 tablespoons freshly squeezed lemon juice
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 packed cups chopped lacinato kale about one small bunch
- ¼ cup chopped flat-leaf parsley leaves
Instructions
- Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Add the finely diced onion, carrot, and celery. Cook gently, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5-7 minutes.
- Add Garlic and Spice: Stir in the minced garlic, chili flakes or Aleppo pepper, and chopped rosemary. Cook for another 1-2 minutes, allowing the garlic and herbs to release their fragrance without browning.
- Combine Beans and Broth: Pour in the cooked navy beans and vegetable broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer.
- Blend to Creamy Perfection: Using a blender (immersion or countertop), puree the soup until smooth and creamy, leaving a little texture if preferred. Be cautious when blending hot liquids to avoid splattering.
- Incorporate Greens and Season: Return the blended soup to the pot if using a countertop blender. Stir in the chopped kale and simmer gently for 5 minutes, allowing the greens to soften without losing their vibrant color. Add lemon juice, salt, and pepper to taste. Adjust seasoning as needed.
- Finish with Fresh Herbs: Remove the soup from heat and stir in the chopped parsley for a fresh herbal lift. Serve hot, optionally drizzled with lemon-infused olive oil or your favorite finishing touch.
Notes
- For the richest flavor, homemade vegetable broth is recommended, but store-bought low-sodium broth works well too.
- The soup can be adjusted to your preferred thickness—add more broth if you want it thinner or blend less for a chunkier texture.
- Kale can be substituted with other leafy greens like spinach or Swiss chard, depending on availability and taste preferences.
- To add a smoky twist, consider adding a small amount of smoked paprika with the spices.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
