Embark on a culinary journey with a bowl of creamy white bean soup adorned with kale, rosemary, and a zesty burst of lemon—a symphony of flavors that converges to create a comforting and nutritious masterpiece. This wholesome creation begins with the sizzle of onions and garlic in a pot, laying the foundation for the heartiness to come. Cannellini beans join the ensemble, embracing the warmth of vegetable broth, chopped kale, and the aromatic essence of dried rosemary. As the pot simmers, the kale tenderizes, and the beans infuse the broth with their creamy richness. A squeeze of lemon juice and a sprinkle of zest add a citrusy brightness, elevating the soup with a refreshing twist. A portion of the soup meets the embrace of an immersion blender, creating a velvety base while leaving intact the satisfying chunks of beans and kale. Should you desire a touch of indulgence, a swirl of heavy cream introduces a luxurious creaminess that enriches the overall experience.
Nutritionally, this soup offers a balanced profile, with approximately 300-400 calories per serving. Laden with protein, fiber, and a medley of vitamins, it’s a nourishing choice that satisfies both the palate and the body. As you savor each spoonful, the harmonious blend of creamy beans, vibrant kale, and the aromatic duo of rosemary and lemon unfolds, creating a culinary celebration that speaks to the senses and invites you to embrace the goodness of this creamy white bean soup with kale, rosemary, and lemon—a bowl of warmth and flavor that soothes the soul. Ingredients:
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth (low-sodium)
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried rosemary
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Parmesan cheese for garnish (optional)
Instructions:
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Fresh out of the oven, my husband devoured six all by himself!
