Description
This hearty kale soup is a comforting and nutritious vegetarian dish featuring aromatic vegetables, creamy white beans, and tender kale in a flavorful broth. Perfect for a wholesome meal, it’s easy to prepare and naturally vegan and gluten-free.
Ingredients
Scale
Soup Base
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt (plus more to taste)
- ½ teaspoon dried thyme
- Freshly ground black pepper, to taste
Main Ingredients
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoons fresh lemon juice
For Serving
- Homemade croutons
- Fresh parsley, for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, celery, garlic, rosemary, sea salt, dried thyme, and a few grinds of black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables have softened and the aromatics are fragrant.
- Add Beans and Broth: Stir in the white beans and vegetable broth. Bring the mixture to a simmer and cook gently for 20 minutes to develop flavors and blend the ingredients.
- Blend Half the Soup: Carefully transfer half of the soup to a blender and puree until smooth to create a creamy texture. Pour the blended soup back into the pot with the remaining chunky soup.
- Add Kale and Lemon Juice: Stir in the chopped kale and fresh lemon juice. Cook the soup for about 5 minutes, stirring frequently, until the kale wilts but retains some texture.
- Adjust Consistency and Seasoning: If the soup is thicker than desired, add water ½ cup at a time until it reaches your preferred consistency. Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls. Drizzle with extra virgin olive oil, add a handful of homemade croutons, and garnish with fresh parsley for a beautiful and delicious presentation.
Notes
- This kale soup is both vegan and gluten-free, making it a versatile option for many diets.
- The pureeing step creates a creamy texture without any dairy, making it a healthy comfort food.
- Add homemade croutons just before serving to retain their crispness.
- Adjust the lemon juice to your taste for a bright, refreshing finish.
- The soup freezes well, so you can make a big batch and enjoy it later.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
