White bean and kale soup uses simple ingredients to make a filling, savory soup that freezes well. It's good as a side or main dish, and it's a delicious, nutritious addition to your recipe repertoire.
Instructions
1
Cook the aromatics, spices and beans
2
In a Dutch oven or large stockpot, heat the oil over medium heat. Add the onion, carrot and celery, and cook them until the vegetables are tender, four to five minutes. Add the garlic, salt, rosemary, pepper and crushed red pepper flakes, and cook for one minute longer. Stir in the beans and broth, and bring everything to a boil. Reduce the heat, cover the pot and let the soup cook for 15 to 20 minutes. Everything should be tender when the soup is done.
3
Blend the soup (optional)
4
As an optional step, use an immersion blender to blend the soup for 15 to 30 seconds, just enough to puree part of the soup and thicken it.
5
Add the kale, then garnish
6
Stir in the kale and parsley, and cook the soup until the kale has wilted, three to four minutes. Ladle the soup into serving bowls, and top each with grated Parmesan cheese.
