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As the seasons change and the temperatures drop, there's nothing quite as comforting as a warm bowl of soup. Enter the Creamy White Bean and Kale Soup—a dish that not only warms your soul but also nourishes your body. This delightful soup brings together the creamy richness of white beans and the vibrant goodness of kale, creating a meal that is both satisfying and wholesome. Whether you're enjoying it on a chilly evening, serving it at a family gathering, or preparing a quick weeknight dinner, this soup is sure to impress.

Creamy White Bean and Kale Soup

Warm up this season with a deliciously creamy white bean and kale soup that's as nourishing as it is comforting. Packed with protein, fiber, and vibrant nutrients, this wholesome dish features the creaminess of white beans and the rich goodness of kale. Perfect for a family gathering or a weeknight dinner, it's versatile and pairs beautifully with crusty bread or fresh salads. Enjoy a hearty, plant-based meal that's easy to prepare and full of flavor!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for a bit of heat)

4 cups vegetable broth

2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

2 cups chopped kale (stems removed)

1 cup coconut milk (or heavy cream)

Salt and pepper to taste

Fresh lemon juice (to taste)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the Vegetables: To the pot, add the sliced carrots and diced celery. Cook for 5-6 minutes, stirring occasionally until the vegetables begin to soften.

      Incorporate the Herbs: Sprinkle in the dried thyme, oregano, and red pepper flakes (if using). Stir to combine and allow the herbs to cook for a minute to release their flavors.

        Add the Broth and Beans: Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.

          Add the Kale: Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender.

            Make it Creamy: Remove the pot from heat and use an immersion blender to blend the soup until it reaches your desired creaminess (you can leave some of the beans and veggies whole for texture). If you don’t have an immersion blender, carefully transfer portions to a blender, blend, and return it to the pot.

              Stir in Coconut Milk and Season: Add the coconut milk (or cream) to the soup and stir well. Season with salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. Adjust seasoning as needed.

                Serve: Ladle the creamy white bean and kale soup into bowls. Garnish with fresh parsley for a pop of color and additional freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings