Description
A hearty and healthy soup with white beans, kale, and savory seasonings.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 8 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
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Add the rinsed and drained cannellini beans.
- Stir in the chopped kale.
- Simmer for 15-20 minutes, or until the kale is tender.
- Season with salt and black pepper to taste.
- Serve hot with crusty bread.
Notes
- For a creamier soup, you can blend a portion of the beans with some broth before adding them back to the pot.
- Add a squeeze of lemon juice at the end for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian