Description
This hearty and comforting Kale Soup combines aromatic vegetables, creamy white beans, and nutritious kale in a flavorful broth. Perfect as a vegetarian and gluten-free meal, it features a blend of rosemary, thyme, and fresh lemon juice for a bright and savory taste, finished with homemade croutons and parsley for garnish.
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
Main Ingredients
- 4½ cups cooked white beans (drained and rinsed)
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoons fresh lemon juice
For Serving
- Homemade croutons
- Fresh parsley (for garnish)
Instructions
- Heat and sauté vegetables: Heat the extra-virgin 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 aromatic.
- Add beans and broth, then simmer: Stir in the drained and rinsed white beans along with the vegetable broth. Bring the mixture to a simmer and cook for 20 minutes to allow flavors to meld.
- Blend half the soup: Carefully transfer half of the soup into a blender and blend until smooth to create a creamy texture while still retaining some bean pieces.
- Combine pureed soup and add kale: Pour the pureed soup back into the pot and stir to combine. Add the chopped kale leaves and fresh lemon juice. Cook while stirring until the kale is wilted, about 5 minutes.
- Adjust consistency and seasoning: If the soup is too thick, stir in water, ½ cup at a time, until the desired consistency is achieved. Taste and adjust seasoning by adding more salt if needed (approximately another ¼ teaspoon).
- Serve: Ladle the soup into bowls, drizzle with a little extra virgin olive oil, and top with homemade croutons and fresh parsley for garnish. Enjoy warm.
Notes
- This kale soup is both vegan and gluten-free, making it suitable for a variety of dietary needs.
- The white beans add creaminess and protein, elevating the soup’s heartiness without cream or dairy.
- Use homemade or store-bought croutons for added crunch when serving.
- Adjust the herb seasoning as desired; fresh rosemary and thyme offer a fragrant and earthy flavor.
- If kale is not preferred, substitute with other hearty greens such as spinach or Swiss chard.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
