White Bean Kale Bowl (Printable Version)
Flavorful bean soup with kale and a veggie-filled broth bursting with herbs. Cooks up quick in 35 minutes, fitting for any season.
# What You'll Need:
→ Main Items
01 -
3 cans great northern beans (14.5 oz each), rinsed and split up
02 -
4 tablespoons extra virgin olive oil, separated
03 -
1 small yellow onion, diced (about 1 cup)
04 -
2 medium carrots, chopped (1 cup)
05 -
2 celery stalks, chopped (1 cup)
06 -
3 garlic cloves, minced (1 tablespoon)
07 -
4 and a half cups of low-sodium chicken or vegetable broth, split up
08 -
A 6-inch parmesan rind
09 -
1 tablespoon fresh rosemary, minced
10 -
Black pepper and salt, adjust to your taste
11 -
4 cups of tightly-packed curly kale, chopped (about 4 ounces)
12 -
1/4 cup of parsley, chopped fresh
13 -
1 to 2 tablespoons of fresh lemon juice (taste as you go)
14 -
Grated parmesan (1/2 cup or more for serving)
# Steps to Follow:
01 -
Blend one can of drained beans and 1/2 cup of broth in a food processor until completely smooth. This creamy paste thickens the final dish.
02 -
In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in the diced onion, chopped carrots, and celery. Let them soften for about 5 minutes while stirring. Add the garlic and stir for another minute just until it smells amazing.
03 -
Pour in 4 cups of the broth, add the parmesan rind, and sprinkle in the rosemary. Season with salt and pepper to taste. Bring this up to a low boil over medium-high heat, then reduce the heat and let it gently bubble with the lid on for 10 minutes.
04 -
Stir in the two remaining cans of beans along with the bean puree. Cover the pot and let it gently cook for 5 minutes. Add the chopped kale and cover it again, simmering for another 5 minutes until the kale turns tender.
05 -
Remove the parmesan rind. Stir in parsley, the rest of the olive oil (3 tablespoons), and lemon juice—add a little more if you'd like it tangy. Dish it up with some grated parmesan sprinkled on top.
# Additional Notes:
01 -
This can make roughly 10 cups of soup.
02 -
Blending some beans makes the final soup creamy and thick.
03 -
You can go with either chicken broth or veggie broth, depending on what you like.