Ingredients
Soup Base
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans cannellini beans, drained
- 6 cups vegetable broth
Greens and Cream
- 3 cups kale, chopped
- 1/2 cup heavy cream or coconut milk
Seasoning
- Salt and pepper, to taste
Instructions
- Heat Oil and Sauté Aromatics: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Add Beans and Broth: Stir in the drained cannellini beans and pour in 6 cups of vegetable broth. Bring the mixture to a simmer and let it cook gently for 15 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy texture while leaving some bean chunks intact for added body and texture.
- Add Kale and Cream: Stir in the chopped kale and 1/2 cup of heavy cream or coconut milk to enrich the soup and add creaminess.
- Simmer Until Kale is Tender: Continue cooking the soup on medium-low heat until the kale is tender, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper to your preference. Ladle into bowls and serve warm.
Notes
- Lemon juice can be added at the end to brighten and enhance the soup’s flavor.
- Use coconut milk instead of heavy cream to make this soup dairy-free and vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
