Looking for something healthful, comforting, and extremely satisfying? It's really hard to beat a good bean and vegetable soup. Yes, it is the middle of April, but in many parts of the country it's still snowing! That's fine, because a rich, creamy, soup will warm everyone right up. And besides, in a few months we'll all be missing hearty winter dishes like this classic white bean soup with kale.
The beauty of this recipe is that it's so simple. Anyone who is looking for plant-based dishes made with whole foods will appreciate the fact that this soup is all vegetables, beans, and stock. Rosemary and lemon juice brighten it up, and some chili flakes add a kick.
You start this deceptively easy recipe by sautéing a mirepoix of chopped onion, carrot, and celery. Once that is soft, you add in a bit of garlic, rosemary, and chili flakes, which bring wonderful flavor. Then you pour in some navy beans and vegetable stock and bringing it to a boil.
If you used canned beans or cooked the beans in advance, this recipe will take barely any time at all. (Using an Instant Pot or pressure cooker can also take the cooking time for dry beans down to about 10 minutes!)
Puréeing half the soup and adding it back to the pot is the trick that elevates the dish to something really special. It makes the soup taste smooth and creamy, without actually including any cream. The end result is still a brothy soup with distinct beans and kale, but it's comforting, silky, and rich.
Once the kale is added, the soup is even satisfying to look at, with all those deep greens, white beans, and red pepper flakes. It looks like a treat, and the author says finishing it with a bit of lemon-infused olive oil tastes amazing. A soup like this is enough to get a person through a few more April snowstorms.
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