Creamy Kale & White Bean Soup
Creamy Kale & White Bean Soup is a nourishing and satisfying option that's sure to become a household staple. As the weather turns cooler, there's something undeniably comforting about a warm bowl of soup. Whether you're seeking a quick weeknight meal or a cozy weekend lunch, this soup is sure to become a must-try recipe.
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic chopped
- 2 stalks of celery sliced
- 1 large onion chopped
- Kosher salt and black pepper
- 2 (15.5-ounce) cans of cannellini beans rinsed
- 1 cup small soup pasta such as tubettini, ditalini, or orzo (4 ounces)
- 1 bunch of kale thick stems discarded, and leaves are torn into 2-inch pieces (8 cups)
- 2 tbsp fresh rosemary chopped
- ½ cup shaved Parmesan 2 ounces, plus one piece rind (optional)
- 1 tbsp fresh lemon juice
- 1 loaf of country bread warmed
Instructions
- Warm the olive oil in a large pot over medium-high heat. Toss in the chopped garlic, sliced celery, and chopped onion. Season with 1½ teaspoons of kosher salt and ½ teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes.
- Add the rinsed cannellini beans, small soup pasta, torn kale leaves, chopped fresh rosemary, 8 cups of water, and a Parmesan rind (if using). Cover the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Allow the soup to gently simmer until the pasta and kale are tender, approximately 4 to 5 minutes.
- Before serving, remove the Parmesan rind from the pot. Stir in the fresh lemon juice, and sprinkle shaved Parmesan over the top. Serve the creamy kale and white bean soup alongside warmed crusty bread.
Nutrition
Calories: 205kcalCarbohydrates: 29gProtein: 10gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 610mgSugar: 1gCalcium: 225mgIron: 3mg
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