CREAMY BEANS AND GREENS SOUP | Creamy Soup Without Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak 1 pound of Great Northern beans overnight in water, covering them by about an inch.

Drain the soaked beans and add them to a pot with 8 cups of fresh water.

Bring the water to a boil over medium-high heat, then reduce to medium and gently boil the beans until tender, about 45 minutes to 1 hour, stirring occasionally.

Drain the cooked beans and set aside.

Prepare the vegetables: rinse 2 cups of curly kale, remove leaves from the stems, and finely chop the leaves.

In a pot, heat a couple tablespoons of olive oil over medium heat.

Add 2 diced large carrots and 1 diced large onion; sauté for about 6-7 minutes until softened.

Add 4 cloves of minced garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper; sauté for another minute until fragrant.

Add the cooked beans and 1 cup of canned chickpeas to the pot, along with 1 teaspoon of finely chopped fresh rosemary.

Add the pureed beans and 1 cup of chicken broth, then add 5 cups of additional water; mix well.

Bring the mixture to a boil, then reduce to a simmer for about 20 minutes, stirring occasionally to prevent sticking.

After 20 minutes, add the chopped kale and bring back to a simmer, cooking for an additional 5-6 minutes until the kale is wilted.

Add the juice and zest of 1 lemon to the soup, and if desired, stir in parmesan cheese (optional).

Taste and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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