Creamy White Bean Soup With Kale
Method:
Heat the olive oil in a medium-large soup pot over medium heat. Add the diced onion, carrot and celery and sauté until lightly softened and translucent, about 5 minutes. Add the garlic, chili flakes and minced rosemary and cook until the garlic is fragrant, about 30 seconds. Stir in the navy beans, then the vegetable stock, and bring to a boil. Ladle half of the soup into a blender, add the lemon juice and blend on high until completely smooth. Pour it back into the pot and season with salt and pepper. Add the kale and bring back to a boil. Cook until the kale is slightly wilted and bright green, adjust the seasoning and stir in the chopped parsley.
Ingredients:
- olive oil 1 (tbsp)
- yellow onion 1 (pieces)
- carrot 1 (pieces)
- celery 1 (stalks)
- garlic 3 (cloves)
- chili flakes 1 (pinch)
- fresh rosemary 1 (pieces)
- white beans 4 (cups)
- vegetable stock 4 (cups)
- lemon juice 2 (tbsp)
- salt 1 (pinch)
- cavelo nero 1 (bunch)
- fresh parsley 0.25 (cups)
