Serves 1
Directions
- 1Add olive oil to a large pot or Dutch oven.
- 2Add chopped onions, carrots, and celery to the pot.
- 3Stir the vegetables and cook until softened.
- 4Add minced garlic, tomato paste, and dried herbs.
- 5Stir well, scraping the bottom of the pot to incorporate all flavors.
- 6Add water and vegetable broth to the pot.
- 7Add bay leaf, two tins of white beans, and season with salt and pepper.
- 8Stir everything together and let it simmer.
- 9Use an immersion blender to blend about a third of the soup to create a creamy consistency while retaining chunks of vegetables and beans.
- 10Add kale to the soup and stir until it wilts.
- 11Squeeze fresh lemon juice into the soup.
- 12Serve the soup and top with grated cheese and red chili flakes.
Ingredients
- 2 tins White beans
- Onion
- Carrots
- Celery
- Garlic
- Tomato paste
- Dried herbs
- Water
- Vegetable broth
- Bay leaf
- Salt
- Black pepper
- Kale
- Lemon
- Cheese
- Red chili flakes
- Olive oil
Equipment
Large pot or Dutch ovenWooden spoonImmersion blenderBowlSpoon
Related recipes
Halal Cart inspired yellow basmati rice
Indian · Soup
Creamy Garlic Butter Seafood Bake with Salmon and Shrimp
Soup
Wild Rice & Collard Greens Beef Soup
Thai · Soup
Panera Bread's Broccoli Cheddar Soup
American · Soup
Tomato Soup with Grilled Cheese Croutons
American · Soup
Salată de varză cu Chili Crunch
Soup
Egg Drop Soup
Chinese · Soup
Broccoli Cheddar Soup
Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
Holiday Seasoning Blends
Soup