Name: Creamy White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 tbsp extra virgin olive oil (for sautéing); 1 null yellow onion (large, diced); 3 stalk celery stalks (diced); 3 null carrots (medium, diced); 6 clove garlic cloves (finely chopped); 0.5 tsp red pepper flakes (for a spicy kick); 3.5 cup vegetable broth (low-sodium); 0.5 tsp kosher salt (to taste); 1 null yukon gold potato (medium, peeled and diced); 2 can cannellini beans (15oz, drained and rinsed); 1 can artichoke hearts (14oz, optional, chopped); 1 pinch black pepper (freshly ground); 2 null bay leaves (for bouquet garni); 1 sprig sage (large sprig); 1 sprig rosemary (large sprig); 1 null lacinato kale (small head, shredded); 2 tbsp extra virgin olive oil (for finishing); 1 cup flat leaf parsely (loosely packed); 0.5 cup fresh basil (loosely packed); 1 clove garlic cloves (grated); 2 null lemons (zest only); 1 pinch sea salt (flaky)

Instructions

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1

Heat extra virgin olive oil (2 tbsp) in a large pot over medium-high heat. Sauté yellow onion (1 large), celery (3 stalk), and carrots (3 medium) with a pinch of salt until softened and lightly browned.
2

Stir in garlic (6 clove) and red pepper flakes (0.5 tsp). Cook until fragrant.
3

Deglaze the pot with a splash of broth. Add the remaining vegetable broth (3.5 cup), kosher salt (0.5 tsp), black pepper (1 pinch), yukon gold potato (1 medium), cannellini beans (2 can), and artichoke hearts (1 can). Nestle in a herb bundle made from leaves (2 bay), sage (1 sprig), and rosemary (2 sprig) tied with twine.
4

Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender.
5

While simmering, prepare the Gremolata by finely mincing flat leaf parsely (1 cup) and fresh basil (0.5 cup) with grated garlic (1 clove), zest from lemons (2 medium), and sea salt (1 pinch).
6

Remove the herb bundle. Use an immersion blender to partially blend half of the soup directly in the pot to achieve a creamy texture while retaining some whole beans.
7

Stir in head lacinato kale (1 small) and simmer until tender.
8

Ladle soup into bowls. Top with a generous scoop of gremolata and a drizzle of extra virgin olive oil (2 tbsp).