Description
A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables—including vitamin-rich kale and carrots—and an herby broth. It’s a satisfying recipe that you’ll want to keep on repeat!
Ingredients
- 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
- 4 Tbsp extra virgin olive oil, divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
- 1 parmesan rind (about 6-inches)
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper, to taste
- 4 oz. curly kale, chopped (4 packed cups)
- 1/4 cup chopped fresh parsley
- 1 to 2 Tbsp fresh lemon juice, to taste
- 1/2 cup grated parmesan, or to taste (for serving)
Instructions
1. Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth and set aside.
2. Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, then add garlic and sauté 1 minute longer.
3. Pour in remaining 4 cups of broth, add the parmesan rind and rosemary, and season with salt and pepper to taste. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Cover and simmer for 10 minutes.
4. Add remaining 2 cans of beans and the pureed bean mixture. Continue to simmer, covered, for 5 minutes.
5. Add chopped kale and continue to simmer, covered, until softened, about 5 minutes longer.
6. Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil, and lemon juice.
7. Serve hot, garnished with grated parmesan.
Notes
This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. For a vegan version, omit the parmesan rind and cheese or use dairy-free alternatives. Add more broth if a thinner consistency is desired.