Creamy White Bean Soup with Kale, Rosemary & Lemon

Introduction:

Experience the delightful harmony of wholesome ingredients and vibrant flavors with our Creamy White Bean Soup with Kale, Rosemary & Lemon. This nourishing soup is a celebration of simplicity and sophistication, marrying creamy white beans with aromatic rosemary, zesty lemon, and hearty kale for a dish that delights the senses and warms the soul. Join us as we explore the steps to creating this culinary masterpiece and elevate your soup game to new heights.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stick celery, finely diced
  • 2 cloves garlic, minced
  • Chili flakes or Aleppo pepper, to taste
  • 1 sprig fresh rosemary, minced
  • 4 cups cooked navy beans, drained and rinsed
  • 4 cups chicken stock
  • 2 tablespoons fresh lemon juice
  • Sea salt and ground black pepper, to taste
  • 3 cups packed chopped lacinato kale (roughly 1 small bunch)
  • ¼ cup flat-leaf parsley leaves, chopped

Instructions:

  1. Sautéing the Aromatics: In a medium-large soup pot, heat the olive oil over medium heat. Add the finely diced onions, carrots, and celery, stirring occasionally until they soften and become translucent, approximately 5 minutes.
  2. Infusing Flavor: To the pot, add the minced garlic, chili flakes or Aleppo pepper, and minced rosemary. Stir well and cook until the garlic becomes fragrant, about 30 seconds, releasing the aromatic essence of the herbs and spices.
  3. Building the Base: Introduce the cooked navy beans to the pot, stirring gently to combine with the sautéed vegetables. Pour in the chicken stock, stirring once more to ensure all ingredients are thoroughly incorporated. Bring the soup to a gentle boil.
  4. Blending Brilliance: Carefully transfer half of the soup mixture into an upright blender. Add the fresh lemon juice to the blender as well. Blend on high speed until the mixture is smooth and creamy. Return this liquified portion back into the pot, enriching the soup with velvety texture and bright citrus notes.
  5. Incorporating Kale & Parsley: Add the chopped kale to the pot, allowing it to wilt slightly in the simmering broth. Season the soup with sea salt and ground black pepper to taste. Stir in the chopped parsley, infusing the soup with fresh herbal undertones.
  6. Final Seasoning & Serving: Taste the soup and adjust the seasoning as needed, adding more salt and pepper if desired. Once the kale is tender and vibrant green, the soup is ready to be served hot, inviting you to indulge in its creamy richness and robust flavors.

Equipment:

  • Blender: Essential for achieving the smooth and creamy consistency of the soup.

Recipe Notes:

  • Quality Ingredients: Opt for homemade chicken stock and cooked navy beans for optimal flavor and texture, though canned beans can be substituted. Fresh lemon-infused olive oil adds a delightful finishing touch.
  • Freezing Tip: For freezing, omit the kale and add it when reheating the soup to preserve its vibrant color and texture.

Conclusion:

Our Creamy White Bean Soup with Kale, Rosemary & Lemon is a testament to the beauty of simple, wholesome ingredients and expertly balanced flavors. Elevate your soup experience with this nourishing and comforting dish, perfect for any occasion. Whether enjoyed as a light lunch, a cozy dinner, or a welcoming appetizer, this soup is sure to become a staple in your culinary repertoire. Embrace the pleasure of homemade goodness and savor each spoonful of this delightful creation.

Creamy White Bean Soup with Kale, Rosemary & Lemon

Prep Time: 20 minutes MINS

Cook Time: 20 minutes MINS

Total Time: 40 minutes MINS

Servings: 5

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 stick celery, small dice
  • 2 cloves garlic, minced
  • Chili flakes or Aleppo pepper, to taste
  • 1 sprig fresh rosemary, minced
  • 4 cups cooked navy beans, drained and rinsed
  • 4 cups chicken stock
  • 2 tablespoons fresh lemon juice
  • Sea salt and ground black pepper, to taste
  • 3 cups packed chopped lacinato kale (roughly 1 small bunch)
  • ¼ cup flat leaf parsley leaves, chopped

Instructions:

  1. Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
  2. To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the chicken stock to the pot and stir once more. Bring the soup to a boil.
  3. Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.
  4. Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

Equipment:

  • Blender

Recipe Notes:

  • I try not to be an ingredient snob, but this recipe is quite simple with minimal cooking time, so the quality of the ingredients does make a difference. I made a particularly rich homemade chicken stock and my beans were cooked from dried beans. I think canned beans would be fine, but I’d really encourage you to make homemade stock for this one.
  • I finished my soup with a lemon-infused extra virgin olive oil, and it was delicious!
  • For freezing this recipe: I recommend leaving the kale out. That way, when you reheat the soup for serving, you can add chopped kale as it comes up to a boil. Not a grey, overcooked leaf of kale in sight!
  • This creamy white bean soup with kale is simple and quick to make. It has a little bit of zing, spice, but it’s mellow and down to earth too.