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Creamy White Bean Soup with Kale, Rosemary & Lemon

Name: Creamy White Bean Soup with Kale, Rosemary & Lemon
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tbsp Olive oil; 1 Yellow onion; 1 Carrot; 2–3 cloves Garlic; Red pepper flakes; 1 sprig Fresh rosemary; 4 cups Navy beans; 4 cups Vegetable stock; 2 tbsp Fresh lemon juice; Salt; Black pepper; 3 cups Lacinato kale; 1/4 cup Flat-leaf parsley; Lemon-infused extra virgin olive oil

This soup is light and simple, so homemade vegetable stock makes a big flavor difference.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the olive oil in a medium-large soup pot over medium heat. Add the onion and carrot, and sauté until soft and translucent, about 5 minutes.

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For

6

M

I

1

tbsp

Olive oil

1

Yellow onion, medium, small dice

1

Carrot, medium, small dice

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Notes

This soup is light and simple, so homemade vegetable stock makes a big flavor difference. | Triple the recipe and freeze one portion for a nourishing, ready-to-go meal later. | Pair with a slice of toasted sourdough for a comforting, hearty lunch or dinner.

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Pairs With

Sourdough Bread

Dinner,

Soups,

Spring/Fall Harvest,

Superfoods

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Creamy White Bean Soup with Kale, Rosemary & Lemon

This soup is light and simple, so homemade vegetable stock makes a big flavor difference.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the olive oil in a medium-large soup pot over medium heat. Add the onion and carrot, and sauté until soft and translucent, about 5 minutes.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

1

tbsp

Olive oil

1

Yellow onion, medium, small dice

1

Carrot, medium, small dice

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.