Description
This Creamy White Bean Soup with Kale is a hearty, nourishing dish that combines creamy cannellini beans, tender kale, and vibrant gremolata for a comforting yet gourmet meal. Perfect for a weeknight dinner or meal prep, it offers a dairy-free, nut-free creamy texture packed with fiber and protein, making it both wholesome and delicious.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups (840 mL) low-sodium vegetable broth
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans)
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
For the Gremolata
- Good-quality extra virgin olive oil (for finishing and storing gremolata)
- 1 loosely packed cup (12g) flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 2 garlic cloves, left whole and peeled
- 2 medium lemons (preferably organic, for zest)
- Flaky sea salt
Instructions
- Sauté Vegetables: Heat the extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the diced onion, celery, and carrots along with a pinch or two of salt. Cook for 7 to 9 minutes until the vegetables are softened and begin to brown slightly.
- Add Garlic and Spices: Stir in the finely chopped garlic and red pepper flakes, cooking for an additional 1 to 2 minutes until fragrant.
- Deglaze and Add Broth: Pour in a splash of vegetable broth to deglaze the pot, stirring to lift any browned bits from the bottom. Then add the remaining broth, 1 heaping teaspoon of kosher salt, freshly cracked black pepper, the bouquet garni, diced potatoes, cannellini beans, and chopped artichokes if using. Stir well to combine.
- Simmer Soup: Bring the soup to a boil, then reduce heat to low. Cover the pot and let it simmer for 15 minutes, or until the potatoes are tender.
- Prepare Gremolata: While the soup simmers, finely chop the parsley and basil. Using a microplane, grate the peeled whole garlic cloves directly over the herbs. Zest the lemons on top, taking care to avoid the bitter white pith. Mix the garlic and lemon zest into the herbs, then continue chopping until the mixture is finely minced. Sprinkle with a pinch of flaky sea salt.
- Blend Soup: Remove the bouquet garni. Transfer half of the soup to a blender and puree until smooth and thick. Return the puréed soup to the pot and stir well to incorporate. Alternatively, use an immersion blender to blend half of the soup directly in the pot, being careful to leave some texture.
- Add Kale and Finish Cooking: Stir in the shredded kale and simmer for an additional 3 to 5 minutes until the kale is tender but still vibrant green. Taste the soup and adjust seasoning with salt and a squeeze of lemon juice if desired.
- Serve: Ladle the soup into bowls and sprinkle a generous amount of gremolata over each serving. Drizzle with extra virgin olive oil for added richness. For leftovers, store gremolata in a jar with olive oil in the refrigerator and add fresh gremolata when reheating the soup.
Notes
- This soup achieves a creamy texture without dairy or nuts, making it an excellent option for those with dietary restrictions.
- Low-sodium vegetable broth allows better control over the saltiness of the soup.
- Adding gremolata on top brings freshness and bright citrus notes, enhancing the overall flavor.
- This recipe serves well for meal prep as it stores beautifully and leftover gremolata keeps well when refrigerated separately.
- The soup packs a nutritious punch with over 16 grams of fiber and 19 grams of protein per serving.
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 7 g
- Sodium: 677 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 17 g
- Protein: 20 g
- Cholesterol: 0 mg
