Creamy Kale and White Bean Soup
A hearty, creamy soup for two that's packed with white beans, kale, potatoes, leeks, onions, carrots, and bone broth.
Equipment
- 1 large pot fitted with a lid
- 1 immersion blender or blender
- 1 cutting board
- 1 chef's knife
- 1 wooden spoon
Ingredients
- 1 tbsp. Olive Oil
- 1/2 cup finely chopped Yellow Onion
- 1/3 cup finely chopped Carrot
- 1 Leek* ends removed, finely sliced
- 1 tsp. Italian Seasoning
- 1/2 tsp. Greek Seasoning
- 1/2 tsp. Parsley
- 2 cloves Garlic minced
- 1 can Cannellini Beans drained and rinsed
- 1 medium Gold Potato peeled and cut into small cubes
- 3 cups Vegetable Stock
- Parmesan Rind OR 1/4 cup grated Parmesan
- 1 tbsp. fresh Lemon Juice
- 3 cups Shredded Kale
- Salt & Freshly Cracked Black Pepper to taste
Instructions
- Heat olive oil in a deep pot over medium heat. Add chopped onion, leek, carrot, Italian and Greek seasoning, and parsley. Cook for about 7-8 minutes, stirring occasionally, until vegetables are very tender.
- Stir in minced garlic, and cook for 1 minute.
- Stir in beans, cubed potato, vegetable stock, and parmesan rind (if using)*. Cook until the potatoes are very tender, about 20 minutes.
- Remove parmesan rind (if using), and transfer half of the soup to a blender and carefully blend until smooth.**
- Pour the blended soup back into the pot, and stir in the kale. Cook until the kale is softened and bright green, about 2-3 minutes. Remove the pot from the heat.
- Stir in fresh lemon juice*, and season with more salt and pepper to taste.
- Serve hot with crusty bread for dipping, if desired.
Notes
*If not using a parmesan rind, sprinkle in 1/4 cup of finely grated parmesan alongside the lemon juice in step #6 instead.
**Alternatively, use an immersion blender. Also use your judgment here: you can leave this chunky without blending, blend the entire soup, or blend to your desired consistency.
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