Mediterranean

White Bean & Kale Soup

Name: White Bean & Kale Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons Olive oil; 1 Yellow onion, chopped; 2 Carrots, chopped; 2 Celery ribs, chopped; 4 Garlic cloves, minced; 1 Fresh rosemary sprig; 2 cans Canned cannellini beans, drained; 6 cups Water; to taste Parmesan rind; 1 bunch Lacinato kale, stems removed and chopped; 1 ½ teaspoons Kosher salt; ½ teaspoon Ground black pepper; 1 tablespoon Fresh lemon juice

Hearty, brothy, and better the next day.

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Prep15 min

Cook30 min

Serves6

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Cannellini beans and kale simmer with garlic and rosemary until the broth turns silky. A parmesan rind in the pot is the oldest trick in the Italian kitchen, and it works every time.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

2 tablespoons Olive oil

1 Yellow onion, chopped

2 Carrots, chopped

2 Celery ribs, chopped

4 Garlic cloves, minced

1 Fresh rosemary sprig

2 cans Canned cannellini beans, drained

6 cups Water

to taste Parmesan rind

1 bunch Lacinato kale, stems removed and chopped

1 ½ teaspoons Kosher salt

½ teaspoon Ground black pepper

1 tablespoon Fresh lemon juice

Steps

Heat the oil in a large pot over medium. Cook the onion, carrots, and celery 8 minutes until softened. Add the garlic and rosemary for 1 minute.
Add the beans, water, parmesan rind, and salt. Simmer 20 minutes.
Stir in the kale and cook 8 minutes until tender. Remove the rosemary and rind, stir in the lemon juice, and season with pepper. Makes about 9 cups.

Tip: Save your parmesan rinds in the freezer. They are free flavor for any bean soup.

White Bean & Kale Soup

Ingredients

Steps

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