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Per serving
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- 1
Build the flavor base
Heat the olive oil in a Dutch oven or large stockpot over medium heat. Chop the onion, carrot, and celery, then add them to the pot and cook until tender, about 4 to 5 minutes. Mince the garlic, then stir it in along with the salt, rosemary, black pepper, and red pepper flakes. Cook for one minute longer, until the kitchen smells incredible.
- 2
Simmer the beans and broth
Drain and rinse the cannellini beans, then stir them into the pot along with the vegetable broth. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 15 to 20 minutes so the flavors come together.
- 3
Thicken (optional)
For a thicker, more velvety soup, dip an immersion blender into the pot and pulse for 15 to 30 seconds — just enough to puree some of the beans without losing the texture. Skip this step if you like a brothier soup.
- 4
Add the greens and finish
Chop the kale and parsley, then stir them in and cook until the kale is wilted and bright green, 3 to 4 minutes. Ladle into bowls and finish each one with grated Parmesan on top.
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White Bean and Kale Soup
Created by: WholeFoodWendy
Ingredients
- 1 tbsp olive oil
- 1 yellow onion
- 1 carrot
- 1 celery rib
- 3 garlic cloves
- 1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 45 oz canned cannellini beans
- 32 oz low-sodium vegetable broth
- 4 cup fresh kale
- 1/4 cup fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Build the flavor baseHeat the olive oil in a Dutch oven or large stockpot over medium heat. Chop the onion, carrot, and celery, then add them to the pot and cook until tender, about 4 to 5 minutes. Mince the garlic, then stir it in along with the salt, rosemary, black pepper, and red pepper flakes. Cook for one minute longer, until the kitchen smells incredible.
- Simmer the beans and brothDrain and rinse the cannellini beans, then stir them into the pot along with the vegetable broth. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 15 to 20 minutes so the flavors come together.
- Thicken (optional)For a thicker, more velvety soup, dip an immersion blender into the pot and pulse for 15 to 30 seconds — just enough to puree some of the beans without losing the texture. Skip this step if you like a brothier soup.
- Add the greens and finishChop the kale and parsley, then stir them in and cook until the kale is wilted and bright green, 3 to 4 minutes. Ladle into bowls and finish each one with grated Parmesan on top.