Vegan White Bean and Kale Soup
Ingredients:
- 2 tbsp Olive Oil
- 5 cloves Garlic thinly sliced
- 1 c Onions diced
- 2 Carrots peeled and diced
- 2 stalks Celery diced
- 2 Dried Bay Leaf
- 2 sprigs Fresh Rosemary leaves removed and finely chopped, stems reserved
- 4 c Vegetable Broth
- 28 oz Canned White Beans 2 cans, drained and rinsed
- 2 c Kale chopped
- 1 tbsp Lemon Juice
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- .25 c Fresh Parsley chopped
Instructions:
- Heat the olive oil in a medium-sized pot over medium heat. Add the sliced garlic and fry, stirring, until golden brown. Remove to a plate and set aside.
- Add the onion to the oil and fry until transparent. Then add the carrots, celery, bay leaves and rosemary stems and fry for a couple of minutes until the vegetables are slightly softened.
- Add the stock and beans, bring to a boil then reduce to a simmer. Use an immersion blender to blend some of the beans, being careful to avoid the bay and rosemary, until you reach the consistency you want. Add the chopped rosemary leaves and kale, cover the pot and simmer until the kale is soft.
- Add the lemon juice. Taste and add salt and pepper, adjust the quantity depending on how salty your stock is.
- Remove the bay and rosemary stems and serve, garnished with the reserved crispy fried garlic and fresh parsley.
Nutrition
Calories: 357kcal | Carbohydrates: 57g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 1586mg | Potassium: 1309mg | Fiber: 12g | Sugar: 6g | Vitamin A: 9348IU | Vitamin C: 53mg | Calcium: 234mg | Iron: 7mg
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