White Bean Kale Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup grated parmesan, or more if you like, for topping
02 -
A squirt or two of fresh lemon juice, whatever tastes good to you
03 -
1/4 cup chopped parsley, fresh
04 -
4 oz. curly kale, chopped up (that’s about 4 packed cups)
05 -
Salt and pepper, for flavor
06 -
1 Tbsp fresh rosemary, chopped
07 -
One chunk of parmesan rind (around 6 inches)
08 -
4 1/2 cups chicken broth, low-sodium, or vegetable broth, split up
09 -
1 Tbsp garlic, minced (3 cloves worth)
10 -
1 cup celery, chopped (about 2 stalks)
11 -
1 cup carrots, chopped (2 good-sized ones)
12 -
1 cup yellow onion, chopped (about 1 small onion)
13 -
4 Tbsp olive oil, extra virgin, split up
14 -
3 cans (14.5 oz each) great northern beans, drained, rinsed, but split up
# Instructions:
01 -
Take out the parmesan rind. Add the parsley, the last 3 tablespoons of olive oil, and as much lemon juice as you like. Toss some parmesan on top when you scoop it into bowls.
02 -
Drop in the bean puree you whipped up and the last two cans of beans. Cover it and let things bubble for another 5 minutes. Now's the time to toss in the kale and keep simmering till it goes soft, about 5 more minutes.
03 -
Tip in the rest of your broth, toss in the parmesan rind, and sprinkle on the rosemary. Season with salt and pepper till it tastes right. Raise the heat till it’s bubbling, then lower it and slap a lid on. Let it cook gently for 10 minutes.
04 -
Pour 1 tablespoon of olive oil in a big pot, set the heat to medium. Throw in the carrot, onion, and celery and let them get tender for 5 minutes. Stir in the garlic for another minute to wake up the flavors.
05 -
Blend just one can of your rinsed beans with about half a cup of broth in a food processor till it’s smooth. This’ll make the soup nice and creamy.
# Notes:
01 -
Once you’re done, you’ll have around 10 cups
02 -
Blending beans makes things super creamy and thick
03 -
Chicken or veggie broth both work—pick what you prefer