Prevent your screen from going dark
- 2 tablespoons olive oil, 30 ml
- 1 medium yellow onion, diced – about 150 g
- 3 cloves garlic, minced – about 9 g
- 2 medium carrots, diced – about 240 g
- 2 celery stalks, diced – about 160 g
- 1 teaspoon dried thyme, 1.4 g
- 1 teaspoon dried oregano, 1.8 g
- 1/2 teaspoon smoked paprika, 2.84 g
- 1/2 teaspoon chili flakes, adjust to taste – 2.5 g
- ¾ teaspoon sea salt, about 4 g
- ¼ teaspoon black pepper, 1.42 g
- 6 cups vegetable broth, 1.4 liters
- 1 sprig fresh rosemary, whole
- 2 (15-ounce) cans white beans, drained and rinsed , (such as cannellini or great northern beans) – 850 g total
- 1 large bunch of kale, stems removed and leaves chopped – about 150 g
- 1 lemon for serving
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Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
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Add the carrots and celery. Saute for 5 minutes, then stir in the thyme, oregano, smoked paprika, chili flakes, salt and black pepper.
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Add the vegetable broth and the whole sprig of rosemary. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
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Remove the rosemary sprig and discard it. Transfer 2–3 cups of the soup to a blender, blend until smooth, and stir it back into the pot.
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Stir in the white beans and chopped kale. Simmer for another 5 minutes until the kale is wilted.
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Remove from heat. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve with a squeeze of lemon juice and some bread.
- Refrigerator: Store leftover kale soup in an airtight container in the fridge for 3 to 4 days.
- Freezer: This soup can also be frozen for up to 3 months in freezer-safe container or freezer bag. Thaw it in the refrigerator before reheating.
- To reheat: Warm the soup on the stovetop over medium heat until heated through, stirring occasionally. You can also reheat individual portions in the microwave.
Calories: 245kcal, Carbohydrates: 40g, Protein: 12g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1269mg, Potassium: 846mg, Fiber: 9g, Sugar: 5g, Vitamin A: 6218IU, Vitamin C: 27mg, Calcium: 184mg, Iron: 5mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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