Creamy White Bean and Kale Soup

Ingredients

• 2 tbsp olive oil(paid link)
• 1 medium yellow onion(paid link)
• 2 medium carrots(paid link)
• 2 stalk celery stalks(paid link)
• 4 clove garlic(paid link)
• 1 tsp dried thyme(paid link)
• ¼ tsp red pepper flakes(paid link)
• 2 can cannellini beans(paid link)
• 6 cup vegetable broth(paid link)
• 1 bunch kale(paid link)
• 2 tbsp lemon juice(paid link)
• 2 tbsp nutritional yeast(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)

Instructions

1. 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. 2

   Add minced garlic, dried thyme, and red pepper flakes. Cook for 1 minute more until fragrant.

3. 3

   Rinse and drain the cannellini beans. Add them to the pot along with the vegetable broth.

4. 4

   Bring the soup to a simmer. Reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.

   15 min

5. 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. 6

   Stir in lemon juice and nutritional yeast. Season with salt and black pepper to taste.

7. 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.

Perfect With