I absolutely love making soup. Soup recipes tend to make a lot, so not only do I get to enjoy it for dinner, I also get to enjoy it for subsequent lunches at work. This is a healthy soup that is easy to make.
This soup is flavorful, healthy and hearty. The beans create a wonderful creaminess to the soup, especially when blended. The kale adds so much color and flavor, that I seriously load this soup with it! I really love this recipe and will definitely make it again and again.
Adapted from The Daily Green, originally published in Good Housekeeping
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15 1/2 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 3/4 cups chicken broth
1/4 teaspoon coarsely ground black pepper
2-3 springs fresh thyme, leaves only
2 cups water
1 head fresh kale
1 tablespoon fresh lemon juice
Freshly grated Parmesan cheese (optional)
Optional - aprox. 1 cup cooked small pasta (I used little stars)
In 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook, stirring occasionally, until tender, 5 to 8 minutes. Add garlic, cook, stirring, 30 seconds. Add beans, broth, pepper, thyme, and water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.
Meanwhile, trim tough stems from kale and discard; thinly slice leaves.
With slotted spoon, remove 2 cups bean and vegetable mixture from soup; set aside. Blend the rest of the soup with an immersion blender and puree until smooth.
Stir in reserved beans, vegetables and pasta (if using). Heat to boiling over high heat, stirring occasionally. Stir in kale and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with Parmesan, if you like.