Description
A nourishing stovetop dish with a velvety consistency, this soup combines sautéed vegetables and creamy navy beans for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, small dice
- 1 medium carrot, small dice
- 1 stick celery, small dice
- 2 cloves garlic, minced
- Chili flakes or Aleppo pepper, to taste
- 1 sprig fresh rosemary, minced
- 4 cups cooked navy beans, drained and rinsed
- 4 cups vegetable stock
- 2 tablespoons fresh lemon juice
- Sea salt and ground black pepper, to taste
- 3 cups packed chopped lacinato kale (roughly 1 small bunch)
- ¼ cup flat leaf parsley leaves, chopped
Instructions
- Heat the oil in a medium-large soup pot over medium heat.
- Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
- To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until the garlic is fragrant, about 30 seconds.
- Add the navy beans to the pot and stir.
- Pour in the vegetable stock and stir once more. Bring the soup to a boil.
- Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well.
- Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquefied.
- Pour this liquefied portion back into the pot. Season the soup with salt and pepper.
- Add the kale to the pot and bring the soup to a boil.
- Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary.
- Stir in the chopped parsley as well. Serve the soup hot.
Notes
Serve with crusty whole grain bread, top with grated Parmesan cheese, drizzle with olive oil, or pair with a side salad for a complete meal. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg