Description
A hearty and nutritious soup made with white beans, kale, and a savory blend of thyme and rosemary. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Stir in thyme and rosemary, then add white beans and vegetable broth. Bring to a simmer.
- Add kale to the pot and cook until wilted, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- You can substitute the white beans with cannellini or great northern beans for a slightly different texture.
- For added creaminess, you can blend part of the soup with an immersion blender.
- This soup pairs wonderfully with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes