Simple Bean Kale Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cans (14.5 oz each) of great northern beans, drained and rinsed, split into portions
02 -
4 tablespoons of olive oil, split
03 -
1 small yellow onion, chopped (1 cup)
04 -
2 medium carrots, chopped (1 cup)
05 -
2 celery stalks, chopped (1 cup)
06 -
3 garlic cloves, minced (1 tablespoon)
07 -
4 1/2 cups of low-sodium chicken or veggie broth, split
08 -
1 parmesan rind, about 6 inches long
09 -
1 tablespoon of fresh rosemary, finely chopped
10 -
Salt and pepper to your taste
11 -
4 packed cups of curly kale, chopped (4 oz)
12 -
1/4 cup fresh parsley, chopped
13 -
1-2 tablespoons of fresh lemon juice, to taste
14 -
1/2 cup grated parmesan cheese, or more if you'd like, for serving
# Instructions:
01 -
In a food processor, puree one can of beans with 1/2 cup of broth until smooth. This will thicken the soup later.
02 -
Heat 1 tablespoon of olive oil in a big pot on medium heat. Add your celery, carrot, and onion. Let them cook for about 5 minutes until they're tender. Stir in garlic and let it cook for a minute until you can smell it.
03 -
Add the remaining 4 cups of broth, toss in the parmesan rind, and sprinkle in rosemary. Season with a pinch of salt and pepper. Bring it to a boil, then reduce heat to medium-low and let it gently simmer with the lid on for 10 minutes.
04 -
Stir in the rest of the beans along with the bean puree. Cover and let it cook for about 5 minutes. Add the chopped kale and keep simmering for another 5 minutes or until the kale softens.
05 -
Take the parmesan rind out. Stir in the parsley, the remaining 3 tablespoons of olive oil, and adjust with lemon juice to your liking. Serve it up with a good sprinkle of grated parmesan cheese.
# Notes:
01 -
Yields roughly 10 cups of soup
02 -
Blending some beans makes the texture rich and creamy
03 -
Both veggie and chicken stock work well for this