Smoky White Bean and Kale Soup

Chef Anthony shows you how to prepare a warm and cozy white bean and kale soup, with a hint of smoky flavor and fresh herbs.

Recipe: White Bean Kale Soup

Ingredients

• 1 Tbsp. olive oil
• 1 medium yellow onion, small dice
• 1 medium carrot, small dice
• 1 stick celery, small dice
• 2 cloves garlic, minced
• Chili flakes or Aleppo pepper, to taste
• 1 sprig fresh rosemary, minced
• 1 tsp. garlic powder
• ½ tsp. onion powder
• 1 tsp. smoked paprika
• ½ tsp. dried thyme
• 1 Tbsp. nutritional yeast
• 4 cups cooked white beans, drained and rinsed
• 4 cups vegetable stock
• 2 Tbsp. fresh lemon juice
• Sea salt and ground black pepper, to taste
• 3 cups packed chopped kale l
• ¼ cup flat leaf parsley leaves, chopped

Instructions

Puree 2 cups of white beans with a few splashes of vegetable broth, and the lemon juice until smooth. This can be done in a blender, food processor, or by mashing them with a fork. Set aside. Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes. To the pot, add the garlic, chili flakes, rosemary and spices. Stir and cook until garlic is fragrant, about 30 seconds. Add the remaining beans to the pot and stir. Add the vegetable stock and nutritional yeast to the pot and stir once more. Bring the soup to a boil. Once boiling, add blended beans. Season the soup with salt and pepper to taste. Add the kale to the pot and bring the soup to a boil. Stir in the chopped parsley as well. Serve the soup hot. Garnish with whole wheat croutons and serve with a salad for a complete meal.