Recipe: Creamy White Bean and Kale Soup


This comforting soup gets it’s creaminess from no added fats, crams, cheeses, or dairy! Packed with vegetables, it’s a healthy addition to your winter meal plans.


Creamy White Bean Soup (serves 2)
1 TBS olive oil
1 small onion, diced
1 carrot, diced
1 garlic clove, minced
Salt and Pepper
1 tsp oregano
1 cup of vegetable broth
1 can of white beans, drained and rinsed
1 cup of kale, shredded or cut fine
Garnish: parsley and Parmesan cheese

1. Heat the olive oil in a pot over medium heat. Add the carrot and onion and sautee for 5-6 minutes, until softened. Add the garlic, salt and pepper (to taste), and oregano, and sauté 30 more seconds.

2. Add the vegetable broth. Set aside half of the beans. Place the other half in a small bowl and mash with a fork until creamy. Stir the mashed beans into the vegetables and broth.

3. Add the remaining beans and kale, and simmer until the kale has wilted and the whole beans are heated through, about 2-3 minutes. Serve, garnished with Parmesan cheese and chopped parsley.

3 thoughts on “Recipe: Creamy White Bean and Kale Soup

  1. Pingback: Recipe Of The Week: 3 Hot Recipes for National Soup Month | Sunset Daily

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