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KALE WHITE BEAN SOUP
KALE WHITE BEAN SOUP is a flavorful soup to warm and fill you up. With a ton of white beans and kale, this soup is a hearty healthy dinner the family will love.
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Servings: 4
Calories: 99kcal
Equipment
Ingredients
- 2 28-oz cans white (Cannellini) beans
- 1/2 c chopped baby carrots or 2 large carrots
- 1 celery rib diced
- 1 onion chopped
- 2 shallots chopped
- 2 cloves garlic minced
- 1 tablespoon extra-virgin olive oil
- 1/2 bunch of kale chopped into bite-size pieces
- 4 cups of chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon rosemary optional
- 1/2 teaspoon ground celery seeds optional
Instructions
- Preheat a large pot or dutch oven on medium heat. Add oil and heat for 1-2 minutes, add onion and shallots, sauté for 5 minutes till softened and translucent.
- Add carrots, celery, garlic, salt, pepper, oregano, basil, thyme, rosemary, and celery seeds; sauté for 4-5 minutes until celery and carrots begin to soften.
- Add beans, broth and bay leaves; bring to a boil.
- Reduce heat to medium-low and simmer for 30 minutes.
- Remove bay leaves and discard. Add 3 cups of soup to a bowl, using an immersion blender (or regular stand blender); blend until smooth.
- Add blended mixture back to the soup. Add kale and let simmer for 5 more minutes.
- Top soup with fresh rosemary and/or thyme.
Video
Notes
Note: the blended mixture will thicken the soup and make it creamier. If you prefer a more chunky soup, you can skip this step.
Nutrition
Serving: 1g | Calories: 99kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1496mg | Fiber: 3g | Sugar: 6g
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