Creamy White Bean Soup with Kale, Rosemary & Lemon - The First MessCreamy White Bean Soup with Kale, Rosemary & Lemon - The First Mess
Happy new year to you all! Just casually sauntering back in here after a month away, yikes. Hopefully this simple and satisfying recipe makes up for the absence. December was full speed for a month straight. I think most of you can relate. Lots of family get togethers, a couple weekends away, the celebrations, a general rut in creative terms, and definitely later nights than I’m used to (I’m admittedly a bit of a granny). After a couple missed weeks of posting and a general acceptance/embrace of less screen time, the slope got a bit more slippery.

But naturally the new year feels like a new start, and I’m a lot more inspired these days. I think a lot of people try to make the switch to plant-based this time of year (yay!), so these first few weeks of January always feel extra critical for making the recipes count and keeping the folks on board. I’m gonna do my best for you guys :)

I think almost every soup recipe uses the descriptors of “soothing” and “restorative,” and this one is very honestly both. I use “creamy” kind of loosely in the title. I brought in my favourite trick for a touch of richness here and pureed half of the soup. It’s lightly creamy but still broth-y. The base is really simple (onions, carrots, celery, garlic, herbs, chili) with a focus on the earthiness of the beans. Kale is added for a touch of green at the end, and lemon lifts everything up to make it sparkle.

The simplicity is what makes this soup so stunning to me. I wouldn’t hesitate to bring it to someone that was feeling under the weather, but it’s also great for everyday enjoyment. It has a little bit of zing, some spice, but it’s mellow and down to earth too.

I mention this in the recipe itself, but with a dish as basic as this one, I tend to really focus on the quality of the ingredients. I had a particularly rich homemade stock on hand and I had cooked the beans from their dried state. I would recommend making your own stock for this recipe! I have a great recipe here and am really interested in trying this one from healthy-ish. If you haven’t made stock before, it’s one of the most relaxing kitchen tasks, especially this time of year.

That’s it for this week! Promise I’ll be back here next week though ;)

Prep for creamy white bean soup - The First MessCreamy White Bean Soup with Kale, Rosemary & Lemon - The First MessCreamy White Bean Soup with Kale, Rosemary & Lemon - The First MessCreamy White Bean Soup with Kale, Rosemary & Lemon - The First Mess
Print the recipe here!
NOTES: I try not to be an ingredient snob, but this recipe is quite simple with minimal cooking time, so the quality of the ingredients does make a difference. I made a particularly rich homemade vegetable stock and my beans were cooked from dried beans. I think canned beans would be fine, but I’d really encourage you to make homemade stock for this one. I happen to have a great recipe right here :)
-I finished my soup with a lemon-infused extra virgin olive oil and it was delicious!

1 tablespoon heat-tolerant oil, such as avocado or refined coconut oil
1 medium yellow onion, small dice
1 medium carrot, small dice
1 celery rib, small dice
2 cloves garlic, minced
chili flakes or aleppo pepper, to taste
1 sprig fresh rosemary, minced
4 cups cooked navy beans (about 2 15-ounce cans, drained)
4 cups vegetable stock
2 tablespoons fresh lemon juice
sea salt & ground black pepper, to taste
3 cups packed chopped lacinato kale (roughly 1 small bunch)
big handful finely chopped flat leaf parsley

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

To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.

Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.

Add the kale 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, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

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