Warm Bean Kale Bowl (Printable Recipe)
# What You’ll Need:
→ Main Ingredients
01 -
3 (14.5 oz) cans great northern beans, rinsed, drained, and split up
02 -
4 Tbsp olive oil, divided up
03 -
1 cup diced yellow onion (small one)
04 -
1 cup diced carrots (2 medium ones)
05 -
1 cup diced celery (2 stalks)
06 -
1 Tbsp crushed garlic (3 cloves)
07 -
4 1/2 cups low-sodium chicken or veggie broth, divided
08 -
1 parmesan rind (roughly 6-inches)
09 -
1 Tbsp fresh chopped rosemary
10 -
Salt and black pepper, as needed
11 -
4 oz. curly kale, cut up (4 packed cups)
12 -
1/4 cup fresh chopped parsley
13 -
1 to 2 Tbsp fresh lemon juice, as needed
14 -
1/2 cup shredded parmesan, or as needed (for topping)
# Step-by-Step Directions:
01 -
Grab one can of your clean beans and throw them in a food processor with 1/2 cup broth. Blend until it's smooth. This will make our soup nice and thick.
02 -
Heat up 1 tablespoon olive oil in a big pot over medium heat. Throw in your diced onion, carrots, and celery. Cook until they've softened a bit, around 5 minutes. Drop in the garlic and let it cook just one more minute till it smells good.
03 -
Add the other 4 cups of broth, toss in the parmesan rind, and sprinkle in the rosemary. Add salt and pepper how you like it. Let it all come to a light simmer on medium-high, then turn down to medium-low. Cover and cook for 10 minutes.
04 -
Dump in your two leftover cans of cleaned beans and the smooth bean mix. Let everything simmer covered for 5 minutes. Then add your cut kale and keep it simmering with the lid on until the kale gets soft, about 5 more minutes.
05 -
Take out the parmesan rind. Mix in fresh parsley, the last 3 tablespoons of olive oil, and lemon juice to your liking. Dish it up and top each bowl with plenty of shredded parmesan.
# Additional Notes:
01 -
You'll get around 10 cups of soup total
02 -
Blending some beans makes for a thicker, richer soup texture
03 -
Feel free to pick chicken or veggie broth depending on what you want