loveandlemons5.0
White Bean and Kale Soup
This White Bean and Kale Soup is a healthy vegetarian weeknight dinner! We love it served with a shaving of cheese and slices of crusty bread.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
- ●pan
📝 Preparation Steps
1
In a medium pot, heat the oil over medium heat. Add the shallots and a few pinches of salt and pepper, and cook until they’re beginning to turn translucent, ⏱️ 5-7 minutes. Add the carrots, garlic, mushrooms, and a pinch of salt and stir. Continue cooking until the mushrooms wilt down, another ⏱️ 10 minutes or so, stirring occasionally (turn down the heat on your stove slightly if your vegetables start to burn).
sliced mushrooms1 cup
2
Add the white wine and stir to get the bits off the bottom of the pan, and cook until the liquid reduces, ⏱️ 5-7 minutes. Add the broth, white beans, and rosemary and bring to a boil. Add the kale. Reduce heat and simmer for ⏱️ 15-20 minutes or so.
white beans1 (15-ounce) can
3
Mix in the sherry vinegar, tarragon, and chives. Toss in a few pinches of red pepper flakes. Taste and add more salt & pepper to your liking.
sherry vinegar1 tablespoonchopped chives1 tablespoonA few pinches of red pepper flakes
4
Serve with freshly grated Parmesan cheese and crusty bread.
Crusty bread, for serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...