- 3 cups dried white beans – soaked overnight (400 g)
- 2 tbsp olive oil (25 g)
- 1 medium onion, diced (200 g)
- 3 celery stalks, chopped(185 g)
- 2 cloves garlic, minced (10 g)
- 1 sprig fresh rosemary, leaves removed and finely chopped (4 g)
- 2 bay leaves
- 2 tsp salt
- 1 tsp fresh cracked black pepper
- 6 cups water (1500 ml)
- 1 bunch curly kale, stems removed and finely chopped (100 g)
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- Place the white beans in a large bowl and fill the bowl with water until the beans are submerged by a few inches. Soak at room temperature or in the fridge overnight. When you’re ready to make the soup, drain the beans and rinse well.
- Heat a medium pot with olive oil, add onion, celery and garlic and sauté until tender and aromatic.
- Add beans, rosemary, bay leaves, salt, pepper and water. Bring to a light and steady simmer, uncovered, for approximately 20 minutes.
- Remove bay leaves and discard.
- Carefully scoop half of the soup into a blender and blend until smooth. Be sure to allow the steam to escape as you’re blending.
- Pour the blended soup back into the pot with the unblended portion.
- Stir in the chopped kale, lemon zest and juice.
- Serve immediately topped with fresh cracked black pepper.
Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. Thaw overnight in the fridge if frozen. Reheat on the stovetop or in the microwave until heated to your preference. If soup has thickened substantially after storing, adjust the consistency by stirring in a little water or broth.
- Serving Size: 1/6th of recipe
- Calories: 167
- Fat: 5 g
- Carbohydrates: 14 g
- Protein: 5 g
Keywords: white bean and kale soup, vegan white bean soup