Creamy White Bean and Kale Soup

By Hannah Reilly

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 5

Ingredients:

1 Tbsp extra virgin olive oil

1 medium red onion, diced

1 medium carrot, diced

1 celery stick, diced

3 cloves garlic, minced

2 tsp chili flakes (or to taste)

1 sprig fresh rosemary, minced

1 15 oz can Great White Northern Beans

1 15 oz can chickpeas

4 cups chicken bone broth

2 Tbsp fresh lemon juice

Sea salt and ground pepper to taste

3 packed cups of chopped kale

1/4 cup parsley leaves, chopped

Instructions:

1.      Heat oil in a medium-large soup pot over medium heat. Add onions, carrots, and celery, stirring until vegetables are lightly softened and translucent (approximately 5 minutes).

2.      Add garlic, chili flakes, and rosemary to the pot. Stir and cook until the garlic becomes fragrant, around 30 seconds. Incorporate the white beans, chickpeas, and bone broth, stirring once more. Bring the soup to a boil.

3.      Once boiling, transfer half of the soup to an upright blender. Add lemon juice to the blender and carefully blend at high speed until this portion becomes completely liquefied. Pour the liquefied portion back into the pot. Season the soup with salt and pepper.

4.      Add kale to the pot and bring the soup to a boil. When the kale is slightly wilted and vibrant green, season the soup again with salt and pepper if needed. Stir in chopped parsley. Serve the hot soup.

5.      Enjoy! 

Savor the delicious combination of creamy richness and nutritional benefits in our White Bean and Kale Soup, a culinary creation that promises both flavor indulgence and wholesome goodness.