White Bean and Kale Soup
Nutritious and delicious White Bean and Kale Soup! A cozy soup composed of soft hearty beans, plenty of vegetables – including vitamin rich kale and carrots, and an herby broth. It’s a recipe that you’ll want to have on repeat!

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Prep: 10 minutes.
Cook: 25 minutes.
Ready in: 35 minutes.

INGREDIENTS:
1: 3 (14.5 oz) cans great northern beans, divided, drained and rinsed.
2: 4 Tbsp extra virgin olive oil, divided.
3: 1 cup chopped yellow onion (1 small).
4: 1 cup chopped carrots (2 medium).
5: 1 cup chopped celery (2 ribs).
6: 1 Tbsp minced garlic (3 cloves).
7: 4 1/2 cups low-sodium chicken broth or vegetable broth, divided.
8: 1 parmesan rind (about 6-inches).
9: 1 Tbsp chopped fresh rosemary.
10: Salt and black pepper, to taste.
11: 4 oz. curly kale, chopped (4 packed cups).
12: 1/4 cup chopped fresh parsley.
13: 1 to 2 Tbsp fresh lemon juice, to taste.
14: 1/2 cup grated parmesan, or to taste (for serving).

INSTRUCTIONS:
1: Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
2: Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
3: Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
4: Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
5: Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
6: Garnish each serving with grated parmesan.
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