Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, small dice
- 1 medium carrot, small dice
- 1 stick celery, small dice
- 3 cloves garlic, minced
- 3 cups chopped and packed Lacinato kale (roughly 1 small bunch)
- ¼ cup flat leaf parsley leaves, chopped
Pantry and Seasonings
- 1 tablespoon olive oil
- Red pepper flakes or Aleppo pepper, to taste
- 1 tablespoon fresh rosemary leaves, minced
- 4 cups cooked navy beans, drained and rinsed
- 4 cups vegetable stock
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper, to taste
Instructions
- Prepare Vegetables: Heat the olive oil in a medium-large soup pot over medium heat. Add the diced onions, carrots, and celery. Stir and sauté these vegetables until they become lightly softened and translucent, approximately 5 minutes.
- Add Aromatics and Spices: To the pot, add the minced garlic, red pepper flakes or Aleppo pepper to taste, and minced fresh rosemary leaves. Stir and cook for about 30 seconds until the garlic becomes fragrant, being careful not to burn it.
- Add Beans and Stock: Add the drained and rinsed navy beans to the pot, stirring to combine. Pour in the vegetable stock and stir once again. Increase the heat to bring the soup to a boil.
- Blend Soup for Creaminess: Once the soup reaches a boil, ladle half of it into an upright blender with a vented lid. Add the fresh lemon juice to the blender. Start blending at a low speed and carefully bring it up to high until this portion becomes completely smooth and liquefied.
- Combine and Season: Pour the blended soup back into the pot and stir to combine the creamy mixture with the remaining chunky soup. Season with salt and ground black pepper to taste.
- Add Kale and Finish Cooking: Add the chopped Lacinato kale to the pot and bring the soup back to a boil. Cook until the kale is slightly wilted and bright green, about 2-3 minutes. Taste and adjust seasoning with more salt and pepper if necessary.
- Garnish and Serve: Stir in the chopped flat leaf parsley leaves for a fresh finish. Serve the soup hot, optionally drizzled with lemon-infused extra virgin olive oil for enhanced flavor.
Notes
- Homemade vegetable stock is recommended for the best flavor but store-bought can be used in a pinch.
- Finishing the soup with a drizzle of lemon-infused extra virgin olive oil adds a delicious depth of flavor.
- This soup balances subtle spice and zest with creamy texture, making it a simple yet satisfying dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
