Creamy White Bean Soup
This comforting white bean soup features a naturally creamy texture from puréed beans and potatoes. Infused with aromatic sage and rosemary, it's served with a vibrant gremolata of parsley, lemon, and basil for a bright finish. High in fiber and protein, it's a wholesome meal-prep essential.
Instructions
- 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).
Nutrition Facts
Per portion