Creamy White Bean & Kale Soup (Dairy-Free)

Ingredients

• 1 (15 oz / 425 g) can white kidney beans (cannellini or white kidney), drained and rinsed (about 2 cups)

• 1 medium yellow onion, diced (about 1½ cups)

• 2 medium carrots, diced (about 1 cup)

• 3 celery stalks, diced (about 1 cup)

• 1 large russet potato, peeled and diced (about 2 cups)

• 4 garlic cloves, thinly sliced or minced

• 3 cups chicken bone broth or vegetable broth

• 4 cups chopped black dino kale, stems removed and finely chopped

• 1-2 tsp of lemon zest

• Juice of ½–1 lemon (about 1–2 tbsp), to taste

• 1–1½ tsp sea salt, or to taste

• 2 tbsp olive oil or avocado oil

• Freshly ground black pepper, to taste (optional)
  

Directions

1. Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, until softened.

2. Stir in the carrots, celery, potato, and garlic. Cook for another 3–4 minutes.

3. Pour in the broth. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the vegetables are fork-tender.

4. Stir in the white beans. Transfer about half of the soup to a blender and blend until smooth, then return it to the pot.

5. Add the chopped kale and cook for 3–5 minutes, until wilted but still bright green.

6. Stir in the lemon zest and lemon juice. Season with sea salt (and black pepper if using) to taste.

7. Serve warm with an extra drizzle of olive oil and a squeeze of fresh lemon and enjoy!