About the Recipe
Filled with aromatic veggies and creamy white beans, this soup is a hearty and comforting meal that is both vegan and gluten-free.
Ingredients
¼ cup extra virgin olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 1tsp dried
1 teaspoon salt
½ teaspoon dried thyme
Freshly ground black pepper
3 cans of white beans drained and rinsed, or 4½ cups of cooked beans
4 cups vegetable broth
6 cups chopped kale
2 tablespoons lemon juice
Preparation
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 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 and serve with a drizzle of olive oil, and croutons.