Description
This Creamy White Bean Soup with Kale is a comforting and nutritious dish featuring a luscious texture without any dairy or nuts. Made with cannellini beans, fresh vegetables, and a vibrant herb gremolata, it offers gourmet flavor and wholesome goodness, perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups (840 mL) low-sodium vegetable broth
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans cannellini beans, drained and rinsed (or 3 ½ cups cooked cannellini beans)
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head lacinato kale, center rib removed and shredded (about 1 small bunch)
Herb Gremolata
- 1 loosely packed cup (12g) flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 2 garlic cloves, left whole and peeled
- 2 medium lemons (preferably organic)
- Flaky sea salt (for seasoning gremolata and finishing soup)
- Good-quality extra virgin olive oil (for finishing)
Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion, celery, and carrots with a pinch or two of salt. Cook, stirring occasionally, until the vegetables are softened and start to brown, about 7 to 9 minutes.
- Add Aromatics: Stir in the finely chopped garlic and red pepper flakes, cooking for 1 to 2 minutes until very fragrant.
- Deglaze and Add Broth: Pour in a splash of vegetable broth to deglaze the pot, stirring up any browned bits. Add the remaining broth, 1 heaping teaspoon kosher salt, black pepper to taste, bouquet garni, diced Yukon gold potato, cannellini beans, and chopped artichoke hearts if using. Stir to combine.
- Simmer Soup: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the potatoes are tender.
- Prepare Gremolata: While the soup simmers, finely chop the parsley and basil. Grate the peeled garlic cloves and lemon zest over the herbs using a microplane, avoiding the white pith. Mix and finely mince the herbs with the garlic and lemon zest. Season lightly with flaky sea salt.
- Puree Soup: Remove the bouquet garni. Transfer half the soup to a stand blender and blend until thick and smooth, then return it to the pot and stir. Alternatively, use an immersion blender to puree half the soup directly in the pot, leaving some texture.
- Add Kale and Finish: Stir the shredded kale into the soup and simmer gently for 3 to 5 minutes until tender but bright green. Adjust seasoning with salt and a squeeze of lemon juice if desired.
- Serve: Ladle soup into bowls, drizzle with extra virgin olive oil, and sprinkle generously with the gremolata. Store leftover gremolata in a jar with olive oil in the refrigerator to top subsequent servings.
Notes
- This soup achieves a creamy texture without any dairy or nuts by pureeing part of the beans and vegetables.
- Using low-sodium vegetable broth helps control the salt level; adjust seasoning at the end as needed.
- The gremolata adds a fresh, bright contrast to the rich soup and is best served freshly made or stored separately for leftovers.
- For a one-pot option, an immersion blender can be used instead of a stand blender to puree soup.
- The soup is high in fiber and protein, making it a wholesome and satisfying meal.
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 7 g
- Sodium: 677 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 17 g
- Protein: 20 g
- Cholesterol: 0 mg
