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Creamy White Bean Soup with Kale, Rosemary, and Lemon

December 14, 2019

Recipe adapted from the first mess[Recipe makes 4 to 5 servings].

Always looking for a new soup to add to our repertoire, we did a quick search on a few go-to blogs and quickly decided to give this one a try.  Not having celery on hand, we decided sub it out for additional carrot.  After blending the broth, carrot, and beans together, we were pleasantly surprised to end up with a soup base that almost mimicked the creaminess and cheesiness of broccoli and cheese soup!  Some time in the future, we'll have to use this concept as a base and develop a broccoli and cheese soup recipe of our own.  Until then, we'll be keeping warm this winter with white bean and kale soup.


1 tablespoon coconut or vegetable oil
1 medium yellow onion, diced
2 large carrots, diced

2 cloves garlic, minced
Pinch chili flakes
2 sprig fresh rosemary, finely minced

2 (15-ounce) cans navy beans, drained and rinsed
4 cups (vegan) chicken stock or vegetable stock (we strongly recommend Better than Bouillon)

3 cups packed chopped kale
2 tablespoons freshly squeezed lemon juice

Kosher salt, to taste
Freshly ground black pepper, to taste


In a large Dutch oven, heat the oil over medium heat.  Add the onion and carrot, season with salt and pepper, and sauté for roughly five minutes.

Add the minced garlic, chili flakes, and rosemary, and cook for an additional minute.  Then add the beans and stock.  Bring to a boil, reduce to a simmer, and cook for several minutes, until the carrots have softened.

Turn off the heat and transfer half of the soup to a high-speed blender.  Blend until completely smooth (roughly 30 seconds).  Pour the puréed soup back into the  Dutch oven, along with the kale and lemon juice.  Stir until the kale wilts and turns bright green, and season to taste with additional salt and pepper.

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