Creamy white bean & kale soup | cozy one-pot vegan dinner

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prep the aromatics: dice one sweet onion, three ribs of celery, and three carrots; mince six cloves of garlic.

Heat a large soup pot or Dutch oven over medium-high heat and add olive oil.

Once hot, add the diced onions, carrots, and celery; season with salt and sauté until softened and slightly browned, about 6-8 minutes.

Add minced garlic and half a teaspoon of crushed red pepper flakes; stir frequently for 1-2 minutes.

Chop canned artichoke hearts (optional) and set aside.

Deglaze the pot with 3.5 to 4 cups of vegetable broth, scraping up the brown bits from the bottom.

Add the cannellini beans, diced yukon gold potato, chopped artichoke hearts, kosher salt, and black pepper; submerge a bouquet garni made of rosemary, sage, and bay leaves in the liquid.

Bring the soup to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the potatoes are tender.

Prepare gremolata by finely chopping 1 cup of flat leaf parsley, 0.5 cup of fresh basil leaves, and three large garlic cloves; zest two small lemons over the mixture and sprinkle with coarse sea salt.

Remove the bouquet garni from the soup.

Blend half of the soup using an immersion blender for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens