Serves 4
A few simple, easy-to-pick-up ingredients come together in this one-pot, hearty white bean and kale soup that requires minimal cooking time as far as soups go. I love this soup because it’s packed with fiber, vitamins, minerals and immune-boosting, anti-inflammatory nutrients and not only is it super delicious and satisfying but it tastes even better the next day!
Ingredients:
3 tbsp. olive oil
½ yellow onion, finely chopped
2 stalks celery, finely chopped
1 leek, thinly sliced (white and light green parts only)
4 garlic cloves, minced
7-8 cups vegetable broth
1 tablespoon fresh thyme
½ tsp. red pepper flakes
1 large bunch Lacinato kale, removed from stem and chopped
2 cans cannellini beans, drained and rinsed
1/3 cup nutritional yeast
Juice of 1 lemon
Sea salt and freshly ground pepper
Preparation:
· In a large pot or Dutch oven heat olive oil over medium heat. Add onion, celery, and leek and cook until soft, about 7-8 minutes. Add garlic, thyme, and red pepper flakes and cook until fragrant, about 1-2 minutes. Season with salt and freshly ground pepper.
· Add broth and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken the soup. You can also use an immersion blender to blend some of the beans to thicken. Let everything simmer for at least 20 minutes and then stir in the kale and add the nutritional yeast and lemon juice. Cook until kale is wilted.
· Serve and enjoy!
· This soup keeps well covered in the refrigerator for a few days or several months in the freezer.