Gluten-Free White Bean and Kale Soup

Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free) Shop
• 2 cans cannellini beans (15 oz each), rinsed and drained Shop
• 4 cups chopped kale, tough stems removed
• 1 teaspoon dried rosemary Shop
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 tablespoon fresh lemon juice

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. The onions should smell sweet and have a tender texture.
2. 2 Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. The garlic will release a pungent aroma.
3. 3 Pour in the gluten-free vegetable broth and add the rinsed and drained cannellini beans, dried rosemary, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 5 minutes to allow the flavors to meld.
4. 4 Add the chopped kale to the pot. Stir it into the simmering broth and cook, uncovered, until the kale is wilted and tender, about 3-5 minutes. The kale will turn a vibrant green and soften considerably.
5. 5 Stir in the fresh lemon juice just before serving. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and serve immediately.

Nutrition (per serving)

Tips & Notes

• Mash about a cup of the cannellini beans against the side of the pot before the kale goes in. The broken beans give the broth body without any flour or extra starch.
• Crumble the dried rosemary between your fingers as you add it so the needles break into small pieces. Whole dried needles stay stiff and woody in a soup with only a short simmer.
• Add the lemon juice to the portion you are serving. Kale turns olive-drab when it sits in acidic soup overnight, so stir fresh lemon into leftovers after reheating.

Common questions