35 minutes OR LESS

Marukan Creamy White Bean and Kale Soup

Warm up for Winter with this savory soup that is also gluten free!

35 minutes
6 Servings
1 Tbsp
Olive Oil, plus more for serving
1
Yellow or White Onion, diced
1
Carrot, diced
1
Celery Stalk, diced
1 tsp
Kosher or Fine Sea Salt
2
Cloves of Garlic, minced
1 tsp
Fresh Thyme Leaves
1/4 tsp
Red Chili Flakes
1/2 tsp
Black Pepper
4 Cups
Gluten Free Vegetable Broth
2
15 oz. Cans Cannellini Beans, rinsed and drained
4 Cups
Kale, chopped
To Taste
Hot Sauce, for serving if desired
To Taste
Kosher or Fine Salt
To Taste
Black Pepper

INSTRUCTIONS

Heat 1 tablespoon olive oil in a Dutch oven or stock pot over medium-high heat. Add the onions, carrot, celery, and 1 teaspoon of salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic, thyme, red chili, and ½ teaspoon black pepper. Cook, stirring, for 30 seconds. Add the broth and beans and bring to a boil.
Once the soup has boiled, put half the soup in a blender with the vinegar and blend until smooth.
Return to the pot with the rest of the soup and add the kale. Bring to a boil again then reduce the heat and let simmer until the kale is wilted. Taste and add more salt and pepper if desired.
Serve with extra olive oil to drizzle on top and hot sauce, if desired.

 

Recipe Credit: Simply Gluten Free

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REVIEWS

    Can’t wait to make this!

    This looks like something I would love to try as soon as I get back home from traveling.

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