White Bean and Kale Soup

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!

icon1 cup
icon45 minutes
Soup, Chili & Stews
Vegetarian
Vegan
Dairy Free
Diabetic Friendly
Ingredients
6 servings
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  • Cannellini beans, rinsed & drained
    1 (15.5 ounce) can
  • Chickpeas, rinsed & drained
    1 (15.5 ounce) can
  • Great northern beans, rinsed & drained
    1 (15.5 ounce) can
  • Vegetable broth
    4 cup
  • Olive oil
    1 tablespoon
  • Yellow onion, chopped
    1 onion
  • Large carrots, chopped
    3 carrot
  • Celery stalks, chopped
    2 stalk
  • Salt
    1 teaspoon
  • Fresh cracked pepper
    1 teaspoon
  • Garlic cloves, minced
    6 clove
  • Rosemary
    3 teaspoon
  • Kale, chopped
    2 cup
  • Lemon juice
    3 tablespoon
Directions
  • 1
    Combine the rinsed Cannellini beans and 1 cup broth in a blender. Blend until smooth and set aside.
  • 2
    Heat oil in a large pot over medium heat. Add onions, celery and carrots, cook until softened, stirring occasionally.
  • 3
    Add garlic, salt, and pepper; cook a few more minutes.
  • 4
    Add remaining beans and rosemary; stir to combine, and cook for another minute.
  • 5
    Stir in blended beans, rest of broth and kale.
  • 6
    Bring mixture to a boil then reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens.
  • 7
    Stir in lemon juice and serve or store in refrigerator.