Kale and Cannellini Bean Soup

Kale and Cannellini Bean Soup

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dinner

Comfort Foods Winter Recipes Nut-Free Low-Carb Soy-Free Gluten-Free Beans/Legumes Root Vegetables Leafy Greens Side Dish Soup Dinner American Italian
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
360
FAT
12g
CARBOHYDRATES
14g
PROTEIN
9g

MAIN INGREDIENTS

  1. 1 small yellow onion
  2. 3 carrots
  3. 5 ribs celery
  4. 2 cans cannellini beans
  5. 6 cups water*
  6. 4 garlic cloves, peeled
  7. 6 lacinato kale leaves
  8. 4 tablespoons olive oil*
  9. 1 medium sweet potato
  10. salt and pepper to taste*
  11. *not included

TOOLS

  • Food Processor or Blender
  • Large Soup Pot

INSTRUCTIONS

1
PREP: Rinse and wash the produce. Dice the onion, slice the celery and carrots in ¼ inch rounds, drain and rinse the beans, mince the garlic, chop the kale into 1 inch ribbons. Peel and dice the sweet potato.
2
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened, stirring occasionally, about 5 minutes. Add the beans and 6 cups water to the pot and cook for 10 minutes.
3
Strain out 1.5 cups of the beans and vegetables with minimal liquid, set aside.
4
Carefully pour the remaining broth into a blender and blend until you have a smooth consistency. Depending on the size of your blender, you may have to do this in two batches. Set aside blended mixture.
5
In the same soup pot, heat 2 tablespoons of olive oil over medium-low heat. Add the garlic, cook for 2 minutes and then add the kale, bean puree and sweet potato. Bring to a boil, then cover and reduce heat to low until potato is tender, about 15 minutes.
6
To serve, spoon soup into bowls and top with reserved beans and vegetables. Add salt and pepper to taste, and enjoy!