CREAMY WHITE BEAN SOUP

​

​

INGREDIENTS

​

• 1 tablespoon or avocado or coconut oil

• 1 medium yellow onion, small diced

• 1 medium carrot, small diced

• 1 celery rib, small diced

• 2 cloves garlic, minced

• chili flakes (optional for spice)

• 1 sprig fresh rosemary, minced

• 2 cans white beans (cannellini or great northern)

• 4 cups vegetable broth

• 2 tablespoons fresh lemon juice

• sea salt & ground black pepper, to taste

• 3 cups packed chopped kale or spinach (roughly 1 small bunch)

• big handful finely chopped flat leaf parsley

​

INSTRUCTIONS​

​​

1. Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir and saute the vegetables until lightly softened and translucent, about 5 minutes.

2. To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds.

3. Add the white beans to the pot and stir. Add the vegetable stock to the pot and stir once me then bring the soup to a boil.

4. Once boiling, ladle half of the soup into an upright blender and add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high & blend until this portion of the soup is totally liquefied (be very careful). Pour this liquefied portion back into the pot. Season the soup with salt and pepper.

5. Add the kale or spinach to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper.

6. Stir in the chopped parsley as well.

​

Enjoy! 

Recipe adapted from Thefirstmess.com