Creamy Kale and White Bean Soup
This creamy kale and white bean soup is a play on an Italian staple, escarole and bean soup. It is a velvety smooth and warming soup, perfect for the fall and winter months, with a surprising depth of flavor using only a few ingredients and taking less than 20 minutes.
Ingredients
- 1 15 oz can of white beans
- 2 cups chicken or vegetable stock
- 6 cloves garlic, minced
- 1 lemon
- 6 cups kale, torn into bite sized pieces
- 1/4 cup olive oil
- parmesan cheese rind
- parmesan cheese for topping
- a pinch of chili flakes
Instructions
- In a medium sauce pot, saute garlic and a pinch of chili flake in olive oil until just fragrant, 2 minutes.
- Add half the can of white beans, with their liquid, the stock and the juice of one lemon to the pot. Add the parmesan cheese rind and simmer covered for 10 minutes over low heat.
- Remove the parmesan cheese rind and set aside. Remove the soup from the heat and blend the mixture with an imersion blender (or in the regular blender or food processor, being sure to cool it slightly first) until it is creamy.
- Return the soup to low heat. Add in the remainder of the beans, the kale, and the parmesan cheese rind. Simmer for another 5 minutes until the beans are heated though and the kale is slightly wilted but still bright green.
- Serve with lemon zest and parmesan cheese over top.