Description
A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables – including vitamin-rich kale and carrots – and an herby broth. It’s a recipe that you’ll want to have on repeat!
Ingredients
- 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
- 4 Tbsp extra virgin olive oil, divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
- 1 parmesan rind (about 6-inches)
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper, to taste
- 4 oz. curly kale, chopped (4 packed cups)
- 1/4 cup chopped fresh parsley
- 1 to 2 Tbsp fresh lemon juice, to taste
- 1/2 cup grated parmesan, or to taste (for serving)
Instructions
1. Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
2. Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
3. Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
4. Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
5. Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
6. Garnish each serving with grated parmesan.
Notes
To make this soup vegan, use vegetable broth and omit the parmesan cheese and rind.
If using dry beans, soak and cook them in advance (you’ll need about 4 1/2 cups cooked beans).
The soup stores well and tastes even better the next day – great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
Keywords: white bean soup, kale soup, vegetarian soup, healthy soup, easy dinner