Description
A rustic, creamy Italian-inspired soup made with hearty white beans and fresh kale. Naturally vegan and gluten-free, it’s the ultimate comfort food.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 6 cups vegetable broth
- 2 cans (15oz each) cannellini beans, drained
- 3 cups chopped kale
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Sauté onion, carrots, and celery in olive oil over medium heat until softened.
- Stir in minced garlic and thyme for 1 minute until fragrant.
- Add vegetable broth and bring to a simmer for 10 minutes.
- Stir in the cannellini beans and heat through.
- Mash a handful of beans against the side of the pot to create a creamy texture.
- Fold in chopped kale and cook for 3-5 minutes until wilted.
- Remove from heat, stir in lemon juice, and season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian