Description
This hearty and nutritious Kale Soup combines tender kale, creamy white beans, and fresh vegetables simmered in a flavorful broth. Enhanced with fresh rosemary, thyme, and lemon juice, it offers a comforting, wholesome meal perfect for any season. Served with homemade croutons and fresh parsley, this soup is both satisfying and delicious.
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
To Serve
- Homemade croutons
- Fresh parsley, for garnish
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, celery, garlic, fresh rosemary, sea salt, dried thyme, and freshly ground black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Beans and Broth: Stir in the cooked white beans and vegetable broth. Bring the mixture to a simmer, then reduce heat and allow it to simmer gently for 20 minutes to develop flavor.
- Blend Half the Soup: Carefully transfer half of the soup into a blender. Blend until smooth to create a creamy texture without the use of cream. Return the blended puree to the pot and stir well to combine.
- Add Kale and Lemon Juice: Add the chopped kale and fresh lemon juice to the soup. Cook while stirring for about 5 minutes, or until the kale wilts and softens.
- Adjust Consistency and Seasoning: If the soup is too thick, stir in water, ½ cup at a time, until the desired consistency is reached. Taste and adjust seasoning with additional sea salt, typically another ¼ teaspoon, if necessary.
- Serve: Ladle the soup into bowls. Drizzle with extra-virgin olive oil, top with homemade croutons, and garnish with fresh parsley. Serve warm for a comforting meal.
Notes
- You can use canned white beans if you want to save time, just rinse and drain them well.
- Adjust the amount of kale according to your preference; you can substitute with spinach or Swiss chard if you prefer.
- For a non-vegan option, consider adding grated Parmesan cheese as a garnish.
- To make homemade croutons, cube day-old bread, toss with olive oil, salt, and garlic powder, and bake at 375°F (190°C) until golden and crisp.
- If you don’t have fresh rosemary, dried rosemary can be substituted but use about 1 teaspoon.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
