Creamy White Bean Soup
Servings: 3
Ingredients
- 2 15 oz canned white beans
- 2 TBSP olive oil
- 2 carrots diced small
- 1/2 yellow onion diced small
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes optional
- salt and pepper to taste
- 2 cups chicken broth
- 1 russet potato peeled and diced small
- 3 cups chopped kale
- 1 cup canned coconut milk or heavy cream or half and half
- 1/2 lemon juiced
- parsley, chopped optional, for garnish
Instructions
- Drain and rinse one can of white beans, and blend/mash the other can (including its juices) until smooth. Set aside.
- In a large pot, heat the olive oil over medium heat. Once hot, add the carrot, onion, and celery with a pinch of salt and cook for 5-8 minutes until the veggies are fragrant and slightly softened.
- Add the garlic, oregano, thyme, sage, paprika, red pepper flakes (if using), salt and pepper. Stir well, cooking for about a minute until the garlic is fragrant.
- Add the chicken broth, white beans, and potato and stir well. Bring to a simmer then cover and reduce the heat. Cook for 12-15 minutes, until the potato is fork tender.
- Once the diced potatoes are tender, add the kale and cook for 3-5 minutes until gently wilted. Turn off the heat and stir in the canned coconut milk and lemon juice, then taste and add more salt as needed.
- Separate the soup into three meal prep containers and top with parsley (optional). Let the soup cool completely before storing.
