Creamy White Bean Kale (Print version)

Velvety blend of white beans, kale, and aromatic veggies in a smooth creamy base.

# Ingredient List:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups chopped kale, stems removed

→ Beans

07 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Broth & Dairy

08 - 4 cups vegetable broth (gluten-free if needed)
09 - 1/2 cup heavy cream (or coconut milk for vegan option)

→ Seasonings

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons freshly grated Parmesan cheese (optional)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 to 7 minutes until softened.
02 - Stir in minced garlic, dried thyme, dried rosemary, and crushed red pepper flakes; cook for 1 minute until fragrant.
03 - Incorporate cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Partially puree approximately half the soup using an immersion blender, leaving some beans and vegetables intact for texture. Alternatively, blend 2 cups separately and return to pot.
05 - Add chopped kale to the pot and simmer for 5 to 7 minutes until kale becomes tender.
06 - Stir in heavy cream and warm through. Season with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, feeling like you spent all day on it
  • The creaminess hides the fact that it's packed with fiber and vegetables you actually want to eat
  • One pot means less cleanup and more time enjoying what's in your bowl
02 -
  • Don't skip rinsing your canned beans; it removes the excess sodium and starch that can make the soup taste canned
  • The immersion blender is a game-changer here, but if you don't have one, a regular blender works just as well—just be careful with hot liquid
  • You control how creamy this is; start with less cream and add more if you want it richer
03 -
  • Fresh garlic makes an enormous difference; use it whenever you can, but if you only have powder, use one quarter teaspoon per clove
  • If your soup tastes flat, it's usually salt and pepper—don't be afraid to season generously at the end
  • The immersion blender trick of pureeing only half the soup is what creates that luxurious texture without losing the satisfaction of actual ingredients

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