Creamy Kale and White Bean Soup
A warm and hearty soup that combines creamy white beans with vibrant kale. Perfect for chilly days, this delightful meal is infused with garlic and herbs, offering both nourishment and comfort.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp red pepper flakes
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 bunch kale, stems removed and chopped
1/2 cup heavy cream
Salt and pepper to taste
1 tbsp lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic, thyme, rosemary, and red pepper flakes. Cook for another minute until fragrant.
3. Stir in the cannellini beans and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the chopped kale and continue to simmer until the kale is tender, about 5 minutes.
5. Stir in the heavy cream and let the soup heat through. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with additional thyme if desired.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over medium heat on the stove or in the microwave until warmed through, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
