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Creamy White Bean Soup with Kale
5.0 (564 reviews)
Creamy White Bean Soup with Kale is no ordinary soup! It has a super creamy texture without any dairy or nuts and features wholesome and comforting yet gourmet flavor boosters. A weeknight dinner or meal prep must (16 fiber + 19g protein!).
Total Time50
Servings4
419
Caloriesper servingNutrition Information
419
Calories
9 g
Fat
70 g
Carbs
20 g
Protein
17 g
Fiber
7 g
Sugar
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced)
- 3 sticks of celery, (diced)
- 3 medium carrots, (diced)
- 6 garlic cloves, (finely chopped)
- ½ teaspoon red pepper flakes
- 3 ½ cups (840 mL) low-sodium vegetable broth (see Note 1)
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- 1 small head of lacinato kale, (center rib removed and shredded (about 1 small bunch) )
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced)
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) )
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, (center rib removed and shredded (about 1 small bunch) )
- Good-quality extra virgin olive oil (for finishing)
Gremolata
- 1 loosely packed cup (12g) flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 2 garlic cloves, (left whole and peeled)
- 2 medium lemons (I prefer organic since we're using the peel)
- Flaky sea salt
Instructions
- 1Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 7 to 9 minutes.
- 2Add the garlic and red pepper flakes, and cook another 1 to 2 minutes until very fragrant.
- 3Pour in a splash of vegetable broth to deglaze the pot as needed, stirring up any browned bits on the bottom of the pot. Add the remaining broth, 1 heaping teaspoon of kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.
- 4Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender.
- 5While the soup is simmering, make the Gremolata. Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
- 6Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: Remove bouquet garni and use an immersion blender throughout half of the soup, but be sure to not blend it all - you want to retain some texture.
- 7Add the kale to the soup and simmer for 3 to 5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding salt to taste and a squeeze of lemon juice if desired. When the soup is done, remove the bouquet garni.
- 8Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup.