Creamy white bean & kale soup

Ingredients

• 1 medium Sweet Onion (peeled and diced)
• 3 carrots Carrots (medium, peeled and diced)
• 3 ribs Celery (diced)
• 6 cloves Garlic (minced)
• 2 cans Cannellini Beans (15‑oz each, rinsed and drained)
• 1 large Yukon Gold Potato (peeled and diced)
• 4 cups Vegetable Broth (low‑sodium)
• 3 tablespoons Olive Oil (extra‑virgin, divided (2 Tbsp for sauté, 1 Tbsp for finishing))
• 1 teaspoon Kosher Salt (plus more to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Crushed Red Pepper Flakes (optional for a mild kick)
• 2 leaves Bay Leaves (tied in bouquet garni)
• 1 sprig Fresh Rosemary (tied in bouquet garni)
• 1 sprig Fresh Sage (tied in bouquet garni)
• 1 can Artichoke Hearts (14‑oz, drained and chopped (optional))
• 1 cup Flat‑Leaf Parsley (packed, finely chopped)
• 0.5 cup Fresh Basil Leaves (packed, finely chopped)
• 2 lemons Lemon Zest (zested (use only the zest))
• 1 tablespoon Extra Virgin Olive Oil (drizzled on serving)

Instructions

1. Prep Aromatics

   Peel and dice the sweet onion, carrots, and celery. Mince the garlic cloves.

   Time: PT10M

2. Prep Potato and Artichokes

   Peel and dice the Yukon gold potato. If using, drain and roughly chop the canned artichoke hearts.

   Time: PT5M

3. Make Bouquet Garni

   Tie together 1 sprig rosemary, 1 sprig sage, and 2 bay leaves with kitchen twine.

   Time: PT2M

4. Prepare Gremolata

   Finely chop 1 cup parsley, ½ cup basil, and 3 garlic cloves. Zest 2 lemons over the herbs and combine. Sprinkle with a pinch of coarse sea salt.

   Time: PT5M

5. Heat Oil

   Add 2 tbsp olive oil to the pot and heat over medium‑high until shimmering.

   Time: PT2M

   Temperature: medium-high

6. Sauté Base Vegetables

   Add the diced onion, carrots, and celery. Season with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 6‑8 minutes.

   Time: PT8M

   Temperature: medium

7. Add Garlic & Red Pepper

   Stir in the minced garlic and ½ tsp crushed red pepper flakes. Cook for 1‑2 minutes, stirring frequently.

   Time: PT2M

   Temperature: medium

8. Deglaze with Broth

   Pour in 4 cups vegetable broth, scraping the browned bits from the bottom of the pot.

   Time: PT2M

   Temperature: medium

9. Add Beans, Potato, Artichokes & Seasonings

   Stir in the rinsed cannellini beans, diced potato, chopped artichoke hearts (if using), 1 tsp kosher salt, ½ tsp black pepper, and the bouquet garni.

   Time: PT1M

10. Simmer

    Bring the soup to a boil, then reduce heat to a low simmer. Cover and cook for 15 minutes, or until the potatoes are fork‑tender.

    Time: PT15M

    Temperature: low simmer

11. Remove Bouquet Garni

    Lift out and discard the twine bundle.

    Time: PT1M

12. Blend Half the Soup

    Using an immersion blender, blend about half of the soup until smooth. If using a countertop blender, blend in batches and return to the pot.

    Time: PT3M

13. Add Kale

    Stir in the chopped lacinato kale (stems removed). Simmer for 3‑5 minutes until the kale is tender but still bright green.

    Time: PT5M

    Temperature: low

14. Finish with Gremolata & Olive Oil

    Remove the pot from heat. Sprinkle the prepared gremolata over the soup and drizzle with 1 tbsp extra‑virgin olive oil. Adjust final salt and pepper to taste.

    Time: PT2M

15. Serve

    Ladle the soup into bowls and enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

35 g

Fat

6 g

Fiber

7 g

Ingredient Substitutions

• Instead of Sweet Onion: Yellow onion
• Instead of Carrots: Parsnips
• Instead of Celery: Celery stalks
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Cannellini Beans: Great Northern beans
• Instead of Yukon Gold Potato: Russet potato
• Instead of Vegetable Broth: Water with bouillon
• Instead of Olive Oil: Avocado oil
• Instead of Kosher Salt: Sea salt
• Instead of Crushed Red Pepper Flakes: Paprika
• Instead of Fresh Rosemary: Dried rosemary (1 tsp)
• Instead of Fresh Sage: Dried sage (1 tsp)
• Instead of Artichoke Hearts: Marinated artichokes
• Instead of Flat‑Leaf Parsley: Cilantro
• Instead of Fresh Basil Leaves: Thai basil
• Instead of Lemon Zest: Lemon juice (1 tbsp)
• Instead of Extra Virgin Olive Oil: Infused olive oil

Equipment Needed

• Large Soup Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Immersion Blender
• Kitchen Twine
• Microplane or Zester
• Small Bowl (for gremolata)

Critical Steps — Do Not Skip

• Heat oil until shimmering
• Sauté base vegetables until browned
• Deglaze with broth to capture fond
• Simmer until potatoes are tender
• Blend half the soup for creaminess
• Add kale at the end to retain color

Chef Tips from the Video

• Rinse canned beans well to remove excess sodium.
• If you prefer a richer mouthfeel, finish with a drizzle of toasted walnut oil.
• For extra depth, add a splash of dry white wine after sautéing the vegetables.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The soup tastes even better the next day as flavors meld.
• Freeze in individual portions; reheat gently on the stove, adding a splash of broth if needed.
• Prepare herb cubes (olive oil + rosemary/sage) in advance and store in the freezer for quick flavor boosts.

Frequently Asked Questions