Creamy White Bean and Kale Soup

A hearty and flavorful white bean and kale soup, made creamy without dairy. Perfect for a comforting meal.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

2 tbsp olive oil

1 medium yellow onion

2 medium carrots

2 stalk celery stalks

4 clove garlic

1 tsp dried thyme

¼ tsp red pepper flakes

2 can cannellini beans

6 cup vegetable broth

1 bunch kale

2 tbsp lemon juice

2 tbsp nutritional yeast

½ tsp salt

¼ tsp black pepper

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3
Rinse and drain the cannellini beans. Add them to the pot along with the vegetable broth.
4
Bring the soup to a simmer. Reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.
15 min
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2
Add minced garlic, dried thyme, and red pepper flakes. Cook for 1 minute more until fragrant.
5
While soup simmers, remove tough stems from kale and chop the leaves. Add kale to the pot and stir until wilted, about 5 minutes.
5 min
6
Stir in lemon juice and nutritional yeast. Season with salt and black pepper to taste.
7
For a creamier texture, carefully transfer about 2 cups of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot and stir to combine.

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