Kale and White Bean Soup
Cozy up with this Kale and White Bean Soup, filled with veggies and hearty beans. It's a perfect quick and creamy lunch or dinner option.
Equipment
- Large pot
- Can opener
- Cutting board and knife
- Measuring Spoons
Ingredients
- 1 small onion diced
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 can sliced carrots 15 oz, drained
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes optional
- 2 cans cannellini beans 15 oz, drained.
- 4 cups vegetable broth or chicken broth
- ½ cup heavy cream
- 2 cups chopped kale stems removed
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add garlic, thyme, oregano, and red pepper flakes (if using), stirring for about 1 minute until fragrant.
- Stir in the tomato paste and cook for 1 minute to let the flavor develop.
- Add cannellini beans, and vegetable broth, bringing the mixture to a simmer. Let it cook for about 10-12 minutes.
- Stir in the heavy cream, carrots and chopped kale. Simmer for an additional 5 minutes until the kale wilts and the soup thickens slightly.
- Add grated Parmesan and season with salt and pepper to taste. Stir well.
- Serve hot, garnished with extra Parmesan or a drizzle of olive oil if you like.
Nutrition
Calories: 316kcalCarbohydrates: 42gProtein: 16gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 39mgSodium: 1572mgPotassium: 161mgFiber: 12gSugar: 4gVitamin A: 2227IUVitamin C: 13mgCalcium: 250mgIron: 5mg
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