Description
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed
4 cups vegetable or chicken broth
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)
2 cups chopped kale, stems removed
½ cup heavy cream (or coconut milk for dairy-free)
½ cup grated Parmesan cheese
Juice of ½ lemon
Directions:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds until fragrant.
Add the white beans, broth, thyme, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook for 10 minutes.
Use an immersion blender to partially blend the soup, leaving some beans whole for texture. (Alternatively, blend half the soup in a blender and return it to
the pot.)
Stir in the chopped kale and let it wilt for 3-4 minutes.
Pour in the heavy cream and Parmesan cheese, stirring until combined and creamy.
Finish with a squeeze of fresh lemon juice for brightness. Adjust seasoning to taste.
Serve warm with extra Parmesan and crusty bread. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 4 servings
