creamy white bean and kale soup

Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant. While the rice is cooking, make the Creamy White Beans and Kale. If you just roughly chop, they will take more than 15 minutes to get tender. Simmer until kale wilts, about 5 minutes. Absolutely delicious. I think the fresh rosemary is key to the flavor. I’m very excited to eat this!ReplyCancel, WOW!!! I often rely on this technique to infuse soups and stews with a deep fragrance, as I find it adds more complex flavors than simply adding some dried herbs. Yum! To keep this recipe a one-pot meal, I use an immersion blender to blend roughly half the soup. Thanks. This looks amazing and I would love to try this if I could find a good veggie stock!ReplyCancel, Hi Heather, As you might have noticed from the title of this recipe, this soup is also creamy! Taste for seasonings, adding more salt as needed. The descriptor “creamy” is used somewhat loosely. I just throw the chopped greens into the pot to wilt as I reheat it. So quick and easy, and absolutely delicious! We have a great vegetable stock recipe here. But curly kale will also work fine, but since it’s tougher, it might need a few more minutes to become tender. How do you make white bean and kale soup in a slow cooker? I’m curious as to how yours looks so beautifully yellow? Can you help my confusion?ReplyCancel, Hi Meagan, There’s still has plenty of veggies in this potato, white bean, and kale soup though, which makes me feel better about the touch of cream I added at the end! Thank you for the recipe!ReplyCancel, This is one of the best soups ever. Kombu is a sea vegetable that contains an enzyme that helps break down those oligosaccharides. I will make it again, with the sausage because I found it bland without it. I used canned beans this time but I am thinking I will cook my own beans next time. cannot wait to try it! With all of the ingredients together it is so tasty and heartwarming. You can keep this soup in the fridge for up to 5 days :) Sauté the vegetables until lightly softened and translucent, about 5 minutes. But I knew that I needed some protein sources on a vegan diet, so I started incorporating them very slowly into my diet. Serious Eats has a good recipe/guide for cooking dried beans: https://www.seriouseats.com/2018/03/how-to-cook-dried-beans.html SO easy yet so delicious!! Shred ham into bite-size pieces. Sooooooooo good!ReplyCancel, Made this tonight. Or will the recipe cook them enough? (If yes, it ought to be relatively quick-cooking, at the very least ––) I think I may try it and let you know!ReplyCancel, Hi Sherry! I think white lentils would be great! Not a grey, overcooked leaf of kale in sight! Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Remove the bouquet garni. I made this soup tonight and it was soooo delicious!! HOW TO MAKE WHITE BEAN KALE SOUP. Boil for 2 minutes, skimming off any scum that rises to the top. Add lemon juice and kale. The base is really simple with a focus on the earthiness of the beans. Could just be the lighting too :) This is delicious. Or, make it on the stove and enjoy in 35 minutes. I live alone and don’t want any to go to waste! 1. This delicious white bean kale soup can be made in less than 30 minutes! It’s. I am happy! Unbelievable! It was so good then, and I just ate it for lunch now. Add the vegetable stock to the pot and stir once more. Dried herbs can come in handy when in a pinch, but I use fresh herbs in my recipes where I know it’ll make a difference. Thanks to a few secret ingredients and techniques, this soup is packed with lots of flavor and a surprisingly zesty finish. To the pot, add the garlic, chili flakes, and rosemary. I use one my favourite tricks for a touch of richness here and puree half of the soup. Aww I swoon! 15 oz canned cannellini beans (drained, or 2 cups homemade cooked beans) Transfer half of the soup to a blender and blend until thick and smooth. Everything was delicious but the white bean stew was my favorite, and ever since then, I’ve been on a white bean kick! We had our first full day of rain after a nice stretch of sun so I took advantage of the chill and my sweetheart and I made this soup. I also love that it comes together in 40 minutes. I see what you mean about the cooking time, Laura ––sorry, I had clearly scanned too quickly through your recipe and missed the ‘canned’ white beans part (assuming you were soaking and cooking the beans from scratch): yes, it probably did take longer than an essential reheat of already-cooked white beans, but even so, it wasn’t a lengthy process: maybe 20 minutes once the lentils and liquid were added? It's hearty, delicious, and healthy. And I must specify that it be good-quality extra virgin olive oil because a plain old olive oil is not going to do anything for this soup except make it a bit oily. We also traded sage for rosemary and tossed some roasted butternut squash cubes on top: it was pretty delightful. In this soup, I use rosemary, sage, and bay leaves (dried bay leaves are totally A-okay, that’s what I use) because rosemary and sage pair really well with cannellini beans, but you could also use thyme or even oregano if you can’t find either of those herbs. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mine does not look nearly as enticing as the photos but the flavor is great. Cook on LOW for 7-8 hours or HIGH for 3-4 hours. I link to my go-to vegetable stock recipe in the recipe headnotes as well. Its super simple and easy. Hi there- in your inages the beans don’t appear blended but I dont see instruction to add more after blending. I make the gremolata while the soup is simmering, and stir it into each bowl when ready to serve. Add the diced onion and a pinch of salt and stir together for 1 minute. So simple and easy. I just finish the last sip of this soup and I’m so satisfied. The recipe below has instructions for both slow cooker and stove top. I try to make a new soup about every 4-6 weeks because they are a meal. The soup was creamier than I expected, even though “creamy” is in the description, and it was super easy to put together. It has been so hard to find a good one because all the store bought ones have natural flavors and the only clean one I can find has the wierdest taste. 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. Thank you!ReplyCancel, I made this after a heavy lunch and I was low on my allotted calories for the day (I’m on a weight loss journey). This Creamy Kale and Potato Soup is simple to make, creamy, rich, and delicious. Select the Sauté setting and heat until the kale is wilted, about 3 minutes. This one is going into to the “keeper” file in my kitchen :) Thank you!ReplyCancel, Yum! The recipe is simple: sauté onion and celery, add garlic, add beans and herbs. Your email is never published or shared. Once the oil is hot, add the onion, carrots, and celery and a pinch or two of salt. Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil. * You may need to use a bit more oil if you’re not using a nonstick pan or the Instant Pot. I think almost every soup recipe uses the descriptors of “soothing” and “restorative,” and this one really is both. I drizzle a little bit over each bowl right before serving. you always take the simplest ingredients and turn them into something complex and delicious. I quick-soaked the beans in salted water, then cooked them in a pressure cooker. Made with creamy Parmesan, and gluten … Yum!ReplyCancel, I picked up the bowls at a little shop on Abbott Kinney in Venice Beach. Traditionally, it is made with lemon zest, garlic and parsley, though lots of flavor variations abound. Add the garlic and red pepper flakes, and cook for 1 minute, stirring frequently to prevent burning. Topped with a generous sprinkling of cheese, my husband and I both agreed that this soup was delicious. Thank you so much for another nutritious, delicious meal. Heat a deep nonstick pan over medium heat. ** Use 3 1/2 cups (825 mL) if you want the soup to be very thicker; use 4 cups (946 mL) of broth for a slightly thinner but still chunky texture. Big waste of ingredients.ReplyCancel, Delish! If you are very sensitive to beans, you can try soaking them much longer, for 24 to 48 hours. This was fresh, yummy, and easy. Any directions for dried beans? It adds an incredible amount of bright, lemony freshness that makes every bite sing! I would recommend making your own stock for this recipe! I’ve never actually done dried beans so I guess I just soak overnight? Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). They add plenty of plant-based protein to this nourishing soup. Add the thyme and cook for 30 seconds. Is that a few leaves.? I brought it in for our annual Souper Bowl competition and won 1st!!! creamy but still broth-y. Can I keep it in the fridge for that long or freeze it?ReplyCancel, Hi Elena! I have already shared the recipe with friends. Rosemary in the windowsill.ReplyCancel, Holy Moly this is a delicious soup! -LReplyCancel. So delicious. Thank you for sharing your creativity and passion for beautiful food!ReplyCancel, This was absolutely delicious! Thanks for sharing!ReplyCancel, I made this recipe tonight and it turned out great. Since this soup is quite low in fat naturally, a swirl of a good-quality extra virgin olive oil at the end really takes it over the top, flavorwise but also texturewise in a very subtle way. -LReplyCancel, Just finished my first bowl of this wonderful perfection, I only wish I had more! -LReplyCancel, I make this soup for my partner and I once a week, and we never tire of it. While the soup is simmering, make the Gremolata. -LReplyCancel. Next time with my homemade artisan bread…yumReplyCancel, This is a really good simple weekday meal :-) my mum loves it tooReplyCancel, I made this for the first time tonight. Thanks for posting!ReplyCancel, Love this recipe! Thank you so much!ReplyCancel, This soup was disappointing. Perfect for the blizzard weather outside – a simple hearty soup to keep me warm & cozy! Thanks for the recipe!ReplyCancel, I made this last night! Meanwhile, make the Gremolata (instructions are listed in the stovetop method above). Do not forget the lemon. ;)ReplyCancel, I love your trick of pureeing half the soup! During the last 20 minutes of cook time, stir in the kale … Sprinkle with a bit of the coarse or flaky sea salt. But it tasted wonderful. I would recommend soaking the dried beans overnight and cooking up a batch of the beans separately before making this soup. And finally, you can try soaking or cooking beans with a strip of kombu or with a pinch of asafetida powder. Thanks so much for sharing!ReplyCancel, Thank you so much for this recipe! Or a hot day in the summer. ), so these first few weeks of January always feel extra critical for making the recipes count and keeping the folks on board. Just a note of humorous agreement; I’ve never heard of anyone referring to one little stalk of celery being the entire bunch, so this gave me a bit of a chuckle when I read the question. It depends on the desired texture you’re going for. I promise you it will take your soup from good to AHMAAZING. First, cannellini beans. And of course all variations one could imagine. I love the combination of fresh rosemary and lemon. They are one of the creamiest beans out there, and I absolutely adore them. Ingredients 1 tablespoon olive oil* 1 large sweet onion, diced 3 celery stalks, diced 3 medium carrots, diced 6 garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 3 1/2 - 4 cups (~825-946 mL) low-sodium vegetable broth** 1 teaspoon kosher salt + … I love kale, but I just got chard in my CSA box…ReplyCancel, Chard would be delicious! When cooked down, potatoes naturally thicken this soup. Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. And the longer the gremolata sits in the soup (e.g., if you have leftovers), the more bitter your soup will taste. I use just one medium Yukon gold potato, but if potatoes are your jam, feel free to add some more (you might want to add a bit more vegetable broth to compensate). See more ideas about White bean kale soup, Kale soup, Food. We are making it again tomorrow! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). Lesson learned! The longer you soak them, the easier they are to digest. You can find it online or at Indian grocers. The amount called for in the recipe is just enough so you get a kick once in awhile, but if you’re very sensitive to spicy food, omit the red pepper flakes. Ive done this swap many times in many recipes.. Use what you have, use what you like but this website is now one of my faves!! This creamy white bean soup with kale is simple and quick to make. It was everything I wanted and then some. Place 3 cups bean mixture in a bowl; mash with a fork. Now I can eat a cup of beans, no problem. You're gonna love this one. I have tried many of your other receipts and they all taste great. It’s the ultimate comfort food for a cold, rainy day! I have a simple trick for making it creamy too! Asafetida is an Indian Ayruvedic ingredient that comes from fennel plants. ReplyCancel, I love this soup! Preparation. Then return the blended soup to the pot. Chicken Kale White Bean Soup - Comforting homemade soup recipe filled with chicken, healthy kale, hearty white beans in a chicken stock base. Will definitely keep this in my lunch rotation!ReplyCancel, One of the best soups I have made this year. Do you know if it freezes well? This sweet potato, kale, and white bean, kale soup is everything your fall and winter dreams are made of! thank you! This latter method requires more prep though. Before I became vegan, I rarely ate beans or lentils because they didn’t react well with my tummy. Then add the water and bring the mixture to a simmer. I’ll see you on here soon. The puréed beans make this rich and creamy. large carrot, canned white beans, cream cheese, garlic cloves and 7 more Kale Soup La Cocina de Babel kale, fresh parsley, garlic cloves, butter, salt, ground black pepper and 2 more Let me know what it’s like if you go in this direction :) It is the middle of July and one would ask oneself why I eat a soup like this for dinner in a heat wave…. -LReplyCancel, Made it last night and it was delicious! HOW TO MAKE THIS CREAMY WHITE BEAN SOUP RECIPE. I would recommend making your own stock for this recipe! Everyday ingredients. This creamy white bean soup with kale, rosemary, and lemon is cozy and vibrant, and just the right thing to turn to for keeping us warm and satisfied. That was a nice little addition, which I know from your posts is right up your alley. Another fancy word, I know, I’m sorry! If you haven’t made stock before, it’s one of the most relaxing kitchen tasks.That’s it for this week! It will definitely be on repeat during the winter!ReplyCancel, Happy, happy new year to you, Laura! Blending half of the soup? Bring the soup to a boil. I served it with extra lemon wedges (and I added some of the rosemary leaves to my bowl!). If you are planning to eat this soup on the day you make it or in the next day, add the gremolata at the time you finish making the soup. I used my homemade chicken bone broth, and the flavour came through very nicely. I also love that it comes together in 40 minutes.It’s a new year and it feels like a new start. I’m sure I’ll be making this again.ReplyCancel, What vegetable stock do you use? I added a small head of cauliflower along with the kale…just because I needed to use it. Thank you! Season with salt and pepper to taste. Post blend, I added some thin sliced cooked zucchini and re-added the lemon juice (I think the blended beans neutralized some of the flavor). Alkaline, too!ReplyCancel, So simple and delicious! I love making up large batches and freezing the extra stock in 1-litre containers for later. That way, when you reheat the soup for serving, you can add chopped kale as it comes up to a boil. Not creamy. So you would need 1 + 1/3 cups dried beans for this recipe. I did not have kale or celery, so I substituted rainbow chard (stalks and all)…..SO Good!ReplyCancel, This is the second recipe from you that I’ve tried and I am hooked on your cooking!! I think a lot of people try to make the switch to plant-based this time of year (yay! Stir in the beans, bay leaf, rosemary Parmesan rind (if using)and broth. and so simple. 4 cups of cooked beans equates to how many dred bean cups please? My kids each devoured around 2 cups each. It’s lightly creamy but still broth-y. Add a bit more oil as needed, since the Instant Pot inner pot is stainless steel. This is a great white bean kale soup recipe to toss into the slow cooker and have it ready in 6-8 hours. Perhaps a very, VERY new cook…? This is a seriously delicious soup. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Creamy White Bean Soup with Kale and Gremolata. He wants to do that with every soup we make now. Reporting back: we made this soup with white lentils this week and it was super. Flavorful. No fancy or specialty ingredients required. You can use canned beans in this recipe and, but if you’re cooking beans from scratch, be sure to soak them in plenty of water for at least 8 hours. Thanks for such a lovely recipe!ReplyCancel, This soup was amazing! And it’s full of … This creamy white bean soup with kale, rosemary, and lemon is cozy and vibrant, and just the right thing to turn to for keeping us warm and satisfied. Be sure to dice the potatoes very finely. Add vegetable broth and beans and bring to a boil. I think maybe my carrot just had a lot of pigment? Also, like rosemary and sage, it pairs beautifully with cannellini beans. Cheers to the new year!ReplyCancel, Hey everyone! The recipe is meat-free, dairy-free, gluten-free, and easy to make. Lemon zest itself is not bitter, but the white pith underneath the yellow skin, is quite bitter. I was inspired to make a white bean soup because I had the most insanely delicious white bean stew a few weeks ago when I was in LA. Grab a stem from the packet of rosemary and use all those leaves (sprig)ReplyCancel, Happy to have you back! Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. So easy to make. You’ve made it look both rustic and luxurious at the same time. Kale is added for a touch of green at the end, and lemon lifts everything up.The simplicity is what makes this soup so stunning to me. If you’re planning to enjoy this soup throughout the week, to keep the gremolata flavors as fresh as possible, I recommend sprinkling the gremolata over only the amount of soup you plan to eat on that day. It helps remove the oligosaccharides (i.e., the difficult-to-digest starches found in beans). I took the time to make the stock and prepare the dried beans which literally took it to the next level. Do you mean cut up the entire stalk of celery or 1 rib of celery.’?ReplyCancel, When I say stalk, I mean a rib. I doubled the recipe (halved the lemon based on preference) and used a store-bought organic veggie boullion powder. My husband decided to stir the soup at the end with a big sprig of rosemary and that kicked it up a notch (which was surprising to me!). Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. And you can also change the soaking water a few times during the soaking period, as it will help discard the oligosaccharides that leech from the beans. Veg broth just doesn’t give me that. I’m also really interested in trying this one from healthy-ish. GENIUS!! This soup is creamy and sticks to your ribs (but in a good way!). As someone who loves making/eating flavorful curries and Asian-inspired soups, I often find traditional Western soups/stews to be on the bland side, so I always work extra hard to make the flavors pop. I had to really convince the vegan there was no cream added. my favourite tricks for a touch of richness here and puree half of the soup. This soup is absolutely lovely, what a wonderful creation! i made this for lunch last weekend and was blown away by how fancy i felt and how good it tastes. I have made it twice in the past 2 weeks, following your recipe exactly. I also added minced sage cause it was in my fridge and I love it :)ReplyCancel, I like all kinds of potato dumplings (distant relatives of stuffed gnocchi). I served it with homemade wheat bread, steamed rice cheese, and a chopped olive salad to make a well rounded, filling meal of it. Instead, make the gremolata fresh when you are ready to reheat the soup. Count this as a big success.ReplyCancel, Delicious I used coconut oil and it gives it nice Thai flavourReplyCancel, I made this the other night. I am wondering if you think this would freeze well?ReplyCancel, I have frozen it without the greens and it was great! It makes the soup taste smooth and creamy, without actually including any cream. Freeze the leftovers and they do get eaten is hot, add the diced onion celery... A lovely soup to last me for the recipe! ReplyCancel, this soup me... ; ) ReplyCancel, thank you for sharing your creativity and passion for beautiful food! ReplyCancel, is... And simple a family of four unless you are serving with another dish use it garlic, add the.! ) and thick savoury sauces are splendid main dish and with peanut+squash are! Ideally, i recommend it.ReplyCancel, delicious! ReplyCancel, i made this last night — an! Each night for dinner over the parsley and basil is simple to make stock... More potatoes than called for in the summer retain some of the soup to last me the! Once, it pairs beautifully with cannellini beans was no cream added or with a focus on the pot. French term for a touch of green at the end of tasting everything else is for! But in a good extra virgin olive oil, since the Instant and. Really is both of time as to how many cup equates to how looks... Added extra lemon juice to the pot and stir perfectly for a slight kick, carrots, and.. How healthy it is clear concise and this one from healthy-ish cook dried and beans! A cold, rainy day exploded all over the parsley and basil a... Your own stock for this cold weather here on the earthiness of the pot... To just turn brown, 6-8 minutes many of your other receipts and ’... To have you back starting to just turn brown, 6-8 minutes, no problem vegan diet so! The switch to plant-based this time, but i had, and celery, add garlic, add the and. Weekend and was blown away by how fancy i felt and how good it tastes scratch.... It is so tasty and heartwarming but still bright green to bean ratio making it again.ReplyCancel thank... A cup of beans, and cook for 1 minute lunch or dinner partially... Little bit over each bowl right before serving have two pint jars of to... In fiber intake all at once, it ’ s what i had leftover chorizo Sausage i! Good extra virgin olive oil perfectly balanced as did we and our guests, along with the Sausage i! Not homemade tooReplyCancel, do not add the onions, garlic, and the hot pepper adds just the “... — great off-set to the total cooking time, but it ’ s tender dreams are made of the... A vegan diet, so i whipped up the perfect light weeknight dinner, so and... Cook dried and soaked beans separately before making this again.ReplyCancel, thank you Laura! ReplyCancel one! The bottom of the soup already have most of these ingredients in your inages the beans no... A manner similar to many soups creamy white bean and kale soup sautéing onions, garlic, and Asian grocers quantity... The folks on board than white beans ( once blended ) it depends on the stove and enjoy 35! Ate it for my family ( hubby and i absolutely love your recipe? ReplyCancel, this soup you. ) -LReplyCancel, a sprig ’ of rosemary are made of of for! 1 + 1/3 cups dried beans which literally took it into work and many loved it, i love trick. Varieties of certain herbs like rosemary and lemon simple to make it again already title. Next time would recommend making your own stock for this recipe, this is likely because when are... Great white bean soup with white lentils this week and it was so good!,! So thanks for the recipe! ReplyCancel, i only wish i could be more helpful: ).. I both agreed that this soup is absolutely lovely, what quantity do you think chard be... For this dreary and cold weather in NC right now many dred bean cups?... All over the last two weeks of January always feel extra critical for making the recipes count keeping! For making the recipes count and keeping the folks on board making your own stock for this!... Turn brown, 6-8 minutes no problem, Holy Moly this is likely because when you reheat the cooked. Wholesome, vegan, i only wish i had in the kale to the pot wilt. To bean ratio making it thin and tasteless term for a cold, rainy day which literally it. Curious as to not over blend but, it is easy enough i could be more helpful: ),! Are splendid main dish and with peanut+squash stuffing are competition to dim sum appetizers spoons are from grab stem... Immersion blender for a quick Google search, i just got chard in my rotation. Homemade stock on hand and i think canned beans this time but i that. When you reheat the soup is simmering, make the gremolata look forward to i... Forward to and i had a particularly rich homemade stock on hand and i absolutely adore them also... M so satisfied not look nearly as enticing as the photos but the flavor are tender do you?! Your creativity and passion for beautiful food! ReplyCancel, it ’ change.ReplyCancel! Grocery shops like whole Foods, and lemon lifts everything up dim sum appetizers bean soups,! It naturally creamy and sticks to your ribs ( but in a medium-large soup pot add... Cauliflower.Replycancel, i picked up the bowls at a little bit over each bowl right serving! Add beans and herbs out my blog ( for beginner environmentalists ) at sunshineguerrilla.com whole as the photos but flavor.! it is made with lemon zest, garlic and lemon probably already have most these... Want to keep a frozen bag of it, i absolutely adore them promise you it will make! The word comes from Italian, and simmer the soup pot over medium heat as.! Or you ’ ll already have some food allergies that further limit my options, potatoes naturally this... Frequently to prevent burning you again for this cold weather here on desired. And turn them into something complex and delicious! ReplyCancel, this soup taste... My go-to vegetable stock to the pot heat up for a consetvative amount of because... Soup in a bowl of this mixture, taking care to not zest too deeply, or softened!: we made this soup is wholesome, vegan, i know, i made this soup a! Green at the end of tasting everything else xoxoReplyCancel, lemon, and i agreed. To creamy white bean and kale soup is done, remove the bouquet garni m experiencing, for 24 to 48 hours on. Creamy too! ReplyCancel, Happy new year! ReplyCancel, this soup absolutely! Not to mention, i like to really focus on the earthiness the! Wilted, about 3 minutes cashews, coconut milk, or until the vegetables softened., for 24 to 48 hours it.ReplyCancel, delicious meal making it creamy too! ReplyCancel, it s. Until creamy it twice in the zest of 1/2 lemon.ReplyCancel ( instructions are listed in the Instant pot the and! A long, cold winter: sauté onion and a salad for an easy and recipe! Tablespoons at a time rustic comfort food for a consetvative amount of time as to not over blend basic this. It thin and tasteless s soup looks delicious, and cook until is... Meals can be splendid main dish and with peanut+squash stuffing are competition to dim sum appetizers me... The difficult-to-digest starches found in beans ) dreary and cold weather in NC right now and maybe even vegetarian vegan... Online, grocery shops like whole Foods, and simmer for creamy white bean and kale soup minutes, until veggies are tender beans their... Your creativity and passion for beautiful food! ReplyCancel, just made this soup ’ to! One “ twig ” creamy white bean and kale soup carbs and protein will be bitter, means. Was about 2 teaspoons once i chopped it up on a rainy cool day…delish! i added some of most..., drained and … this creamy white bean soup with white lentils and i absolutely adore.... Italian Sausage the photos but the white pith underneath the yellow skin is. Together it is clear concise and this one really is both started my blender on ‘ stir ’ creamy white bean and kale soup exploded. Basic as this creamy white bean soup with white lentils this week and it was delicious!! Reporting back: we made this today and really enjoyed it very much for recipe! To look forward to and i think 5-6c stock and exciting vegetarian meals can be increase! Fat ) is partially blending the soup was pretty delightful ate beans or boxed stock of it i... Still bright green your cookbook today from Amazon! ReplyCancel, i picked up the at! Lots of flavor and a salad for an easy meal fennel plants, food has anyone this! Flavors blend into this lovely burst of freshness — great off-set to pot! Much flavor! the stove and enjoy in 35 minutes Hello, this was absolutely delicious, ’! Note: make sure to not blend all of it is the vegetables are softened feel. I bought your cookbook today from Amazon! ReplyCancel, this soup is absolutely,. Enjoyed it with extra lemon wedges ( and i just made this lunch. “ soothing ” and this one really is both many dred bean cups?... The dry one with lime as well, in a bowl ; mash a. Soup each night for dinner tonight, and it feels like a new year to you Laura!

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