Kale Soup
Serves 4 to 6
Filled with aromatic veggies and creamy white beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten-free.
Ingredients
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon dried thyme
- Freshly ground black pepper
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoons fresh lemon juice
- Homemade croutons, for serving
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
- Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.