Italian · lunch

White Bean and Kale Soup

Name: White Bean and Kale Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: Olive oil, 1 1/2 tbsp; Onion, 1 medium; Carrot, 1 large; Celery, 2 stalks; Garlic, 3 cloves; Canned white beans, drained, 2 cans (about 520 g); Kale, raw, 6 cups chopped; Water, 4 cups; Lemon juice, 1 tbsp; Dried thyme, 1 tsp; Salt and pepper, to taste

Creamy white beans, kale and carrots in a garlicky tomato-free soup, finished with lemon.

35 min3 servings

32015g50g8g

A few beans get mashed into the pot so the water turns creamy and rich. Kale goes in at the end to keep its color.

Ingredients

Olive oil1 1/2 tbsp
Onion1 medium
Carrot1 large
Celery2 stalks
Garlic3 cloves
Canned white beans, drained2 cans (about 520 g)
Kale, raw6 cups chopped
Water4 cups
Lemon juice1 tbsp
Dried thyme1 tsp
Salt and pepperto taste

Steps

Heat the oil and cook the onion, carrot and celery for 8 minutes.
Stir in the garlic and thyme for 30 seconds.
Add the beans and water and simmer for 10 minutes.
Mash about a quarter of the beans against the pot to thicken the soup.
Add the kale and cook for 5 minutes until tender, then stir in the lemon juice and season.

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Adapted from PeaceHealth