White Bean and Kale Soup

🛒 Ingredients

• #Base & Aromatics;
• 1 medium onion — finely diced.. 2 cloves garlic — minced
• 1 medium carrot — diced small.. 1 celery stalk — diced small
• 1 tablespoon olive oil.. 1 teaspoon dried thyme.. ½ teaspoon dried rosemary
• ¼ teaspoon red chilli flakes — optional, for gentle heat
• #Soup;
• 2 cans (800 grams total) cannellini or great northern beans — rinsed and drained
• 4 cups vegetable stock
• 1 bunch kale — stems removed, leaves torn into bite-sized pieces
• 1 tablespoon lemon juice.. Salt and black pepper — to taste
• #For Serving;
• Extra virgin olive oil — for drizzling
• Fresh parsley or thyme — chopped.. Chilli flakes — optional

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot and celery — cook 5–7 minutes until soft and fragrant. Add garlic, thyme, rosemary and chilli flakes — cook 1 minute more until aromatic.

2. 2

   Simmer base: Add ¾ of the beans and all of the vegetable stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer 10–12 minutes to let flavours meld.

3. 3

   Create creaminess: Carefully scoop about one-third of the soup into a blender and blend until smooth, or mash some beans directly in the pot with a fork. Stir the creamy portion back into the soup — this gives the soup its silky texture without dairy.

4. 4

   Add greens and remaining beans: Add the whole reserved beans and torn kale. Simmer 8–10 minutes more until kale is tender and soup is rich and thick.

5. 5

   Finish: Stir in plant-based milk and lemon juice. Taste and adjust salt, pepper or lemon — the soup should taste rich, bright and perfectly balanced.

6. 6

   Serve: Ladle into warm bowls. Drizzle generously with extra virgin olive oil, top with fresh herbs and a sprinkle of chilli flakes. Enjoy hot.