Description
A simple and hearty one-pot soup featuring white beans and kale.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and add the rinsed cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the chopped kale. Cook until the kale is wilted and tender, about 5-10 minutes.
- Season with salt and black pepper to taste.
Notes
- For a creamier soup, you can mash some of the beans against the side of the pot before adding the kale.
- Add a squeeze of lemon juice before serving for brightness.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American