Easy Kale and Bean Soup (Print Version)
# Ingredients:
→ Base & Vegetables
01 -
1 tablespoon olive oil
02 -
1/2 cup finely chopped yellow onion
03 -
1/3 cup finely chopped carrot
04 -
1 leek, ends removed and finely sliced
05 -
2 cloves garlic, minced
06 -
1 medium gold potato, peeled and cut into small cubes
07 -
3 cups shredded kale
→ Pantry & Dairy
08 -
1 can cannellini beans, drained and rinsed
09 -
3 cups vegetable stock
10 -
Parmesan rind or 1/4 cup grated parmesan
11 -
1 tablespoon fresh lemon juice
→ Seasonings
12 -
1 teaspoon Italian seasoning
13 -
1/2 teaspoon Greek seasoning
14 -
1/2 teaspoon parsley
15 -
Salt and freshly cracked black pepper to taste
# Instructions:
01 -
Heat olive oil in a deep pot over medium heat. Add chopped onion, leek, carrot, Italian and Greek seasoning, and parsley. Cook for about 7-8 minutes, stirring occasionally, until vegetables are very tender.
02 -
Stir in minced garlic, and cook for 1 minute.
03 -
Stir in beans, cubed potato, vegetable stock, and parmesan rind (if using). Cook until the potatoes are very tender, about 20 minutes.
04 -
Remove parmesan rind (if using), and transfer half of the soup to a blender and carefully blend until smooth. You can also use an immersion blender or adjust the amount you blend based on your preferred consistency.
05 -
Pour the blended soup back into the pot, and stir in the kale. Cook until the kale is softened and bright green, about 2-3 minutes. Remove the pot from the heat.
06 -
Stir in fresh lemon juice, and season with more salt and pepper to taste. Serve hot with crusty bread for dipping, if desired.
# Notes:
01 -
If not using a parmesan rind, add 1/4 cup of finely grated parmesan with the lemon juice at the end
02 -
The soup can be left chunky without blending, completely blended, or partially blended to your preference