White Bean and Kale Soup
Standard · 40 min · Serves 4 · Italian
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
A cozy one-pot soup of cannellini beans, carrot, celery and kale in a tomato-tinged broth with thyme, rosemary and a squeeze of lemon.
Ingredients
For 4 servings
- 2 tbsp olive oil, extra-virgin
- 0.5 onion, medium yellow, chopped
- 2 carrot, medium, chopped
- 2 celery, ribs, chopped
- 0.5 tsp salt, sea salt, plus more to taste
- 0.25 tsp black pepper, freshly ground
- 1 tbsp tomato paste
- 3 clove garlic, grated
- 1 tbsp thyme, fresh leaves (or 1 tsp dried)
- 1 tsp rosemary, fresh, chopped (or ½ tsp dried)
- 1 pinch red pepper flake
- 950 ml vegetable stock, 4 cups
- 2 can cannellini bean, 400 g (15 oz) cans, drained and rinsed (about 3 cups)
- 70 g kale, leaves, chopped (about 2 cups); or fresh spinach
- 0.5 lemon, juiced (about 1 tbsp)
Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt and pepper and cook, stirring now and then, for 6 to 8 minutes, until softened.
- Stir in the tomato paste, garlic, thyme, rosemary and red pepper flakes, then add the stock and beans. Bring to a simmer and simmer for 20 minutes, so the beans soak up the flavor of the broth.
- Add the kale and cook for a few minutes, until wilted, then stir in the lemon juice and season to taste with salt and pepper.
- Leftovers keep in an airtight container in the fridge for up to 5 days, and the flavor is even better after a day or two. To freeze, let it cool completely, then freeze in airtight containers with about 2.5 cm (1 inch) of space at the top for up to 3 months.