Description
Experience the heartwarming goodness of our Low-Fat White Bean Rosemary Soup with Kale, a simple yet satisfying dish that’s perfect for any occasion.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 2 medium carrots, diced (1 cup)
- 2 celery ribs, diced (1/3 cup)
- 1 Tablespoon minced garlic
- 2 cups low-sodium vegetable broth *
- 3 cups water
- ¼ cup nutritional yeast
Spice/Herb Ingredients:
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon dried minced onions
- ½ teaspoon dried rosemary (powder) *
- 1 Tablespoon dried parsley
- ½ to 1 ¼ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 2 – [ 15 oz. cans ] cannellini beans, drained and rinsed *
- 4 cups lacinato (dinosaur) kale (or preferred greens) *
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large stock pot, add the diced onions, carrots, and celery; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for one minute.
- Add all the remaining Base Ingredients and Spice/Herb mix, stir well to combine. Bring to a boil, then immediately lower to a simmer.
- Add the cannellini beans, stir to incorporate. Simmer at a low-boil for 10 minutes.
- Add the chopped kale, stir well, then simmer an additional 10 minutes or until the onions, carrots, and celery are perfectly tender and the kale is wilted and tender.
- Remove from the stove and allow to sit for 5 minutes to allow the flavors to marry, serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 (6 cups)