White Bean and Kale Soup

A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables - including vitamin rich kale and carrots, and an herby broth. It's a recipe that you'll want to have on repeat!Makes about 10 cups.

📝 Ingredients

• 3 (14.5 oz) cans great northern beans, (divided, drained and rinsed)
• 4 Tbsp extra virgin olive oil, (divided)
• 1 cup chopped yellow onion ((1 small))
• 1 cup chopped carrots ((2 medium))
• 1 cup chopped celery ((2 ribs))
• 1 Tbsp minced garlic ((3 cloves))
• 4 1/2 cups low-sodium chicken broth (or vegetable broth, divided)
• 1 parmesan rind ((about 6-inches))
• 1 Tbsp chopped fresh rosemary
• Salt (and black pepper, to taste)
• 4 oz. curly kale, (chopped (4 packed cups))
• 1/4 cup chopped fresh parsley
• 1 to 2 Tbsp fresh lemon juice, (to taste)
• 1/2 cup grated parmesan, (or to taste (for serving))

👨‍🍳 Instructions

1. 1Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
2. 2Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
3. 3Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
4. 4Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
5. 5Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
6. 6Garnish each serving with grated parmesan.