White Bean And Kale Soup
Author: Stacey @There's A Cook In My Kitchen
Recipe type: soup, vegan, vegetarian
Prep time:
Cook time:
Total time:
Serves: 4
- 1 Tbs extra-virgin olive oil
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 rib of celery, chopped
- sea salt and black pepper, to taste
- 2 garlic cloves, minced
- 2 sprigs fresh rosemary, leaves finely minced
- 2 15-oz cans white beans, drained and rinsed
- 1 bunch Lacinto (black) kale, thick center ribs removed and discarded, leaves chopped
- 4 cups vegetable broth
- dried red pepper flakes, to taste
- juice of ½ lemon
- 1 stick Huang Qi/Astragalus (optional)
- In a large soup pot, heat the oil over medium heat.
- Add the onion, carrot, and celery.
- Season with salt and pepper, and cook, stirring until the veggies soften a bit, about 5 minutes.
- Add the garlic, rosemary, beans, and broth.
- Bring to a boil, then reduce to a simmer.
- Ladle ⅔ of the contents of the pot into a blender and blend until smooth, then stir this smooth mixture back into the pot with the rest.
- Stir in the kale.
- Cover the pot and cook for 20 minutes.
- Remove from heat and stir in the lemon juice.
- Season to taste with salt and pepper.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/white-bean-and-kale-soup/
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