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Lemony Tuscan White Bean and Kale Soup

It’s comforting and creamy without using a drop of cream.
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Servings: 4
Calories: 629
Ingredients Method Notes

Ingredients
  

  • 3 (about 15-ounce) cans white beans, such as cannellini or great northern
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 2 medium carrots, peeled and cut crosswise into 1/4-inch-thick rounds (about 1 cup)
  • 1 medium celery stalk, diced (about 1/3 cup)
  • 2 sprigs fresh rosemary
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
  • 1 small bunch flat-leaf kale (about 8 ounces), center ribs removed and leaves coarsely chopped (about 5 cups)
  • 3 tablespoons freshly squeezed lemon juice (1 medium lemon)

Method
 

  1. Drain and rinse 3 (about 15-ounce) cans white beans. Transfer half of the beans to a medium bowl and mash with a potato masher or bottom of a flat measuring cup until mostly smooth.
  2. Heat 2 tablespoons olive oil in a Dutch oven or medium pot over medium heat until shimmering. Add 1 diced medium yellow onion, 1 sliced medium carrot, 1 diced medium celery stalk, 2 fresh rosemary sprigs, 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon red pepper flakes if using. Cook, stirring occasionally, until softened, 5 to 8 minutes.
  3. Stir in the whole and mashed beans and 1 (32-ounce) carton low-sodium vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
  4. Remove and discard the rosemary sprigs. Stir 1 small bunch coarsely chopped flat-leaf kale leaves into the soup and simmer until the kale is tender and vibrant green, 3 to 5 minutes.
  5. Remove the pot from the heat. Stir in 3 tablespoons lemon juice. Taste and season with more kosher salt as needed.
  6. Recipe Notes

Notes

  • For the best flavor, consider making your own vegetable broth; it allows the soup's simple ingredients to shine through.
  • To ensure the kale retains its vibrant color and nutrients, add it to the soup just a few minutes before serving.
  • This soup freezes exceptionally well, so make a double batch and store half for a quick meal later; just be sure to let it cool completely before freezing.
  • If you want to switch things up, try using escarole or Swiss chard in place of kale for a different flavor profile.
  • When reheating, do so gently over low heat to prevent the soup from thickening too much; adding a splash of broth can help restore its original consistency.