2(15-ounce) cans white beans, drained and rinsed (such as cannellini or great northern beans) – 850 g total
1large bunch of kalestems removed and leaves chopped – about 150 g
1lemon for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
Add the carrots and celery. Saute for 5 minutes, then stir in the thyme, oregano, smoked paprika, chili flakes, salt and black pepper.
Add the vegetable broth and the whole sprig of rosemary. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
Remove the rosemary sprig and discard it. Transfer 2–3 cups of the soup to a blender, blend until smooth, and stir it back into the pot.
Stir in the white beans and chopped kale. Simmer for another 5 minutes until the kale is wilted.
Remove from heat. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve with a squeeze of lemon juice and some bread.
Notes
Refrigerator: Store leftover kale soup in an airtight container in the fridge for 3 to 4 days.
Freezer: This soup can also be frozen for up to 3 months in freezer-safe container or freezer bag. Thaw it in the refrigerator before reheating.
To reheat: Warm the soup on the stovetop over medium heat until heated through, stirring occasionally. You can also reheat individual portions in the microwave.