White Bean and Kale Soup
0.5protein
1starch
1vegetable
Putting together your meal plan for next week? This one will be your go-to for something easy, quick, and hearty. Not to mention the blended can of beans makes it so deliciously creamy without the cream!
1 cup
45 minutesIngredients
6 servings
- Cannellini beans, rinsed & drained1 (15.5 ounce) can
- Chickpeas, rinsed & drained1 (15.5 ounce) can
- Great northern beans, rinsed & drained1 (15.5 ounce) can
- Vegetable broth4 cup
- Olive oil1 tablespoon
- Yellow onion, chopped1 onion
- Large carrots, chopped3 carrot
- Celery stalks, chopped2 stalk
- Salt1 teaspoon
- Fresh cracked pepper1 teaspoon
- Garlic cloves, minced6 clove
- Rosemary3 teaspoon
- Kale, chopped2 cup
- Lemon juice3 tablespoon
Directions
- 1Combine the rinsed Cannellini beans and 1 cup broth in a blender. Blend until smooth and set aside.
- 2Heat oil in a large pot over medium heat. Add onions, celery and carrots, cook until softened, stirring occasionally.
- 3Add garlic, salt, and pepper; cook a few more minutes.
- 4Add remaining beans and rosemary; stir to combine, and cook for another minute.
- 5Stir in blended beans, rest of broth and kale.
- 6Bring mixture to a boil then reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens.
- 7Stir in lemon juice and serve or store in refrigerator.
