Description
This white bean and kale soup comes together in 30 minutes for a cozy and protein-packed soup!
Ingredients
Units
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- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 19oz can cannellini beans
- 1 cup crushed tomatoes
- 1/2 tsp herbs de Provence
- 2 bay leaves
- pinch of cayenne pepper
- 1–litre vegetable broth
- salt and pepper to taste
- 1 cup of kale, stems removed and chopped
Instructions
- Heat the olive oil in a large pot on medium-high heat then add the onion and garlic letting cook for 1 minute.
- Next, add the carrot and celery and let cook for another 2-3 minutes.
- Add the cannellini beans, crushed tomatoes, herbs de Provence, bay leaves, cayenne pepper and vegetable broth and bring the soup to a light boil, then reduce the heat to low and cover and let simmer for 15-20 minutes.
- Remove the bay leaves and transfer 1/3 of the soup to a blender (can alternatively use a hand blender) and blend until smooth. Add back to the soup and mix it together.
- Add the kale to the soup and stir until wilted.
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- Season with salt and pepper to taste.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Fat: 6g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g