1400 700 691b 63f7 soup spoon hero  1 of 1

Kale and Cannellini Bean Soup

dinner

Italian American Dinner Soup Side Dish Leafy Greens Root Vegetables Beans/Legumes Gluten-Free Soy-Free Low-Carb Nut-Free Winter Recipes Comfort Foods
SERVINGS
2 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

  • Large Soup Pot
  • Food Processor or Blender

INSTRUCTIONS

1

PREP: Rinse and wash the produce. Dice the onion, slice the celery and carrots in ΒΌ 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!