Hearty Bean & Kale Soup (Printer-Friendly Version)
# What You'll Need:
→ Beans & Broth
01 -
3 (14.5 oz) cans great northern beans, divided, drained and rinsed
02 -
4½ cups low-sodium chicken broth or vegetable broth, divided
03 -
1 parmesan rind (about 6-inches)
→ Vegetables & Aromatics
04 -
1 cup yellow onion, chopped (1 small)
05 -
1 cup carrots, chopped (2 medium)
06 -
1 cup celery, chopped (2 ribs)
07 -
1 tablespoon garlic, minced (3 cloves)
08 -
4 oz. curly kale, chopped (4 packed cups)
→ Seasonings & Finishing
09 -
4 tablespoons extra virgin olive oil, divided
10 -
1 tablespoon fresh rosemary, chopped
11 -
¼ cup fresh parsley, chopped
12 -
1 to 2 tablespoons fresh lemon juice, to taste
13 -
Salt and black pepper, to taste
14 -
½ cup grated parmesan, or to taste (for serving)
# Let's Cook!:
01 -
Add one can of rinsed beans to a food processor along with ½ cup broth. Process until smooth, set aside.
02 -
Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
03 -
Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
04 -
Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered.
05 -
Add kale and continue to simmer, covered, until softened about 5 minutes longer.
06 -
Remove parmesan rind. Stir in parsley, remaining 3 tablespoons olive oil and the lemon juice.
07 -
Garnish each serving with grated parmesan.
# Recipe Notes:
01 -
This nutritious soup makes about 10 cups and combines hearty beans with vegetables and herbs for a comforting meal.