White Bean and Kale Soup
A quick Tuscan-style soup of creamy white beans, kale, garlic and rosemary in broth, partly mashed for body. Ready in 35 minutes.
- Servings
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
Equipment
- Large pot
Instructions
Heat the oil in the pot over medium heat. Cook the onion and carrot until soft, 6–8 minutes. Add the garlic, rosemary sprig and pepper flakes and stir for 1 minute.
Add the beans, broth and salt and bring to a simmer. Cook for 10 minutes.
Remove the rosemary stem. Mash about a quarter of the beans against the side of the pot to thicken the broth.
Stir in the kale and simmer until tender, 5–7 minutes. Add the lemon juice, taste for salt and serve with a drizzle of olive oil and crusty bread.
Notes
- Not vegan? Simmer a Parmesan rind with the beans for extra depth, and grate some cheese on top.
- Keeps 4 days in the fridge.
My notes
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Nutrition estimate
- Calories
- 265
- Protein
- 11 g
- Carbs
- 32 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
