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Creamy White Bean Soup with Kale, Rosemary & Lemon Recipe

Creamy White Bean Soup with Kale, Rosemary & Lemon Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
  • 1/2 teaspoon dried thyme
  • 4 cups kale, chopped (about 2 big handfuls, stems removed)
  • 1/2 cup coconut milk or heavy cream (for a creamier texture)
  • 1 tablespoon fresh lemon juice (plus zest for garnish)
  • Salt and black pepper, to taste
  • Lemon zest (for garnish)
  • Fresh parsley (optional, for garnish)

Instructions:

1. Sauté the Vegetables:

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

2. Add the Beans and Broth:

  • Add the white beans, vegetable broth, rosemary, and thyme to the pot. Stir to combine and bring to a simmer over medium heat. Let the soup cook for about 15-20 minutes, allowing the flavors to meld together and the broth to reduce slightly.

3. Blend the Soup:

  • Use an immersion blender to blend the soup until it reaches your desired texture. You can blend it completely for a smooth, creamy soup or leave some chunks for a more rustic texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the blended soup to the pot.

4. Add the Kale and Creaminess:

  • Stir in the chopped kale and let it cook in the soup for about 5 minutes until wilted and tender. Then, add the coconut milk (or heavy cream), and stir to combine. The coconut milk gives the soup a creamy texture while adding a slight sweetness. If you prefer a lighter soup, you can use a smaller amount or opt for a lighter milk like almond milk.

5. Finish with Lemon:

  • Stir in the fresh lemon juice to brighten the flavors, and taste the soup. Adjust seasoning with salt and black pepper as needed.

6. Serve:

  • Ladle the soup into bowls and garnish with a sprinkle of lemon zest and fresh parsley (if using). For an extra touch, drizzle a bit of olive oil over the top for richness.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 250
  • Fat: 10g
    • Saturated Fat: 3g
  • Carbs: 30g
    • Fiber: 8g
    • Net Carbs: 22g
  • Protein: 10g
  • WW Points: 6 (depends on coconut milk/cream used)

Why You’ll Love This Creamy White Bean Soup with Kale, Rosemary & Lemon:

  1. Comforting Yet Light: The white beans and kale provide a hearty base, while the addition of lemon juice and rosemary makes the soup light and refreshing.
  2. Packed with Nutrients: This soup is rich in fiber and plant-based protein from the white beans, while the kale offers a healthy dose of vitamins A, C, and K.
  3. Creamy without the Guilt: The use of coconut milk or heavy cream gives the soup a luxurious, creamy texture, but you can easily control the richness based on your preferences.
  4. Easy to Make: This recipe comes together in just about 30 minutes, making it perfect for a quick lunch or dinner. Plus, it’s a great one-pot meal, which means minimal cleanup!
  5. Customizable: You can easily make this soup your own by adjusting the herbs or adding other vegetables such as potatoes, parsnips, or zucchini.

Tips & Variations:

  • Add Protein: If you want to increase the protein content, add some grilled chicken or turkey sausage to the soup. You could also stir in tofu or tempeh for a plant-based protein boost.
  • For a Spicy Kick: If you like a bit of heat, add a pinch of red pepper flakes or a diced jalapeño when you sauté the onions and garlic.
  • For Extra Creaminess: Blend in some cashew cream or use a bit more coconut milk for an even richer texture.
  • Vegetarian Version: This recipe is already vegetarian and can be made vegan by using vegetable broth and coconut milk.
  • Freeze It: This soup freezes well for up to 3 months. Let it cool completely, then store in airtight containers. When ready to eat, simply reheat on the stovetop.
  • Add More Greens: Feel free to add more kale or other greens like spinach or Swiss chard for added nutrition and color.

Creamy White Bean Soup with Kale, Rosemary & Lemon is the perfect bowl of comfort—creamy, nutritious, and full of vibrant flavors. The combination of hearty beans, fresh kale, and aromatic rosemary is made even better with the zesty lemon and creamy texture. This is a versatile, easy-to-make soup that’s sure to become a favorite in your recipe rotation!