One-Pot Creamy White Bean and Kale Soup

When the weather is too cold, a warm, healthy, and fully packed meal is the way to go. Try this one-pot creamy white bean and kale soup by Rainbow Plant Life for a hearty and satisfying dinner recipe for the whole family. It’s bursting with wonderful flavors that you will surely love. Watch the video below for the full instructions.

Ingredients:

• 1 tablespoon of olive oil
• 1 large sweet onion (diced)
• 3 sticks of celery (diced)
• 3 medium carrots (diced)
• 6 garlic cloves (finely chopped)
• 1/2 teaspoon of crushed red pepper flakes
• 3 and 1/2 cups of low-sodium vegetable broth
• 1 teaspoon of kosher salt (more for seasoning)
• freshly cracked black pepper
• bouquet garni (rosemary, sage, bay leaves tied using a kitchen twine)
• 1 medium Yukon gold potato (peeled and finely sliced)
• 2 (15-0unce) cans of cannellini beans (drained and rinsed)
• 1 (14-ounce) can of artichoke hearts (drained and chopped finely)
• 1 small head of lacinto kale
• virgin olive oil

For the gremolata:

• 1 loosely packed cup of parsley (finely chopped)
• lemon zest of 2 lemons
• 2 large cloves of garlic (grated using a microplane)
• 1/2 loosely packed cup of fresh basil leaves (finely chopped)
• coarse salt

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Instructions:

Step 1:

Place a large Dutch oven over medium-high heat then add the olive oil. Once the oil is hot, add the onion, celery, and carrots. Season with a pinch of salt and mix all ingredients well. Let them cook until the vegetables are softened and starting to just turn brown for about 6 to 9 minutes.

Step 2:

Add the garlic and red pepper flakes to the pot, and cook for 1 to 2 minutes more until it becomes very fragrant.

Step 3:

Pour in the vegetable broth and deglaze the pot by stirring up the brown bits on the bottom of the pot. Next, add 1 teaspoon of kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes(optional). Stir until well combined.

Step 4:

Bring the soup to a boil, then reduce heat, place the lid, and let it simmer for about 15 minutes, or until the potatoes are tender. While the soup is simmering, make the gremolata. Place chopped parsley, basil, and lemon zest on your chopping board and finely minced them together, then sprinkle some sea salt on top.

Step 5:

Use an immersion to blend throughout half of the soup. If you don’t have one, you can use a blender. Transfer half of the soup to a stand blender and blend until it becomes thick and smooth. Once done, put the pureed soup back into the pot and stir.

Step 6:

Add the kale to the soup and let it simmer for 3 to 5 minutes or until the kale is tender but still bright green. Taste the soup and adjust the seasonings if needed. Once the soup is done, remove the bouquet garni.

Step 7:

Serve the soup in a bowl and sprinkle a generous amount of the Gremolata, then drizzle extra virgin olive oil on top.

One-Pot Creamy White Bean and Kale Soup