Name: White Bean and Kale Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tablespoon olive oil -; 1 medium onion, chopped -; 1 medium carrot, chopped -; 1 celery rib, chopped -; 3 garlic cloves, minced -; 1 teaspoon salt -; 1/2 teaspoon dried rosemary, crushed -; 1/2 teaspoon pepper -; 1/4 teaspoon crushed red pepper flakes -; 3 cans (15 ounces each) cannellini beans, rinsed and drained -; 1 carton (32 ounces) reduced-sodium vegetable broth -; 4 cups chopped fresh kale -; 1/4 cup packed fresh parsley sprigs, chopped -; 1/4 cup grated Parmesan cheese -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - White Bean and Kale Soup

1. 1 tablespoon olive oil -

2. 1 medium onion, chopped -

3. 1 medium carrot, chopped -

4. 1 celery rib, chopped -

5. 3 garlic cloves, minced -

6. 1 teaspoon salt -

7. 1/2 teaspoon dried rosemary, crushed -

8. 1/2 teaspoon pepper -

9. 1/4 teaspoon crushed red pepper flakes -

10. 3 cans (15 ounces each) cannellini beans, rinsed and drained -

11. 1 carton (32 ounces) reduced-sodium vegetable broth -

12. 4 cups chopped fresh kale -

13. 1/4 cup packed fresh parsley sprigs, chopped -

14. 1/4 cup grated Parmesan cheese -

How to cook deliciously - White Bean and Kale Soup

1. Stage

In a Dutch oven or large stockpot, heat the oil over medium heat. Add the onion, carrot and celery, and cook them until the vegetables are tender, four to five minutes. Add the garlic, salt, rosemary, pepper and crushed red pepper flakes, and cook for one minute longer. Stir in the beans and broth, and bring everything to a boil. Reduce the heat, cover the pot and let the soup cook for 15 to 20 minutes. Everything should be tender when the soup is done.

2. Stage

As an optional step, use an immersion blender to blend the soup for 15 to 30 seconds, just enough to puree part of the soup and thicken it.

3. Stage

Stir in the kale and parsley, and cook the soup until the kale has wilted, three to four minutes. Ladle the soup into serving bowls, and top each with grated Parmesan cheese.