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Before we dive into the cooking process, it's worth taking a moment to appreciate the nutritional powerhouse that is white beans and kale.

Cozy Creamy White Bean and Kale Soup

Cozy up with a bowl of Warm & Wholesome White Bean & Kale Soup, perfect for chilly days. This comforting recipe blends creamy white beans with nutritious kale, creating a hearty meal that’s both delicious and satisfying. Packed with protein, fiber, and essential vitamins, it’s easy to prepare for cooks of all levels. Ideal for meal prep or a cozy dinner, this nutritious soup is sure to become a favorite at your table. Enjoy every soothing spoonful!
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Ingredients
  

1 cup dried white beans (such as Great Northern or Cannellini), soaked overnight

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth (or chicken broth)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

2 cups fresh kale, stems removed and chopped

1 cup coconut milk (or heavy cream)

Salt and black pepper, to taste

Fresh lemon juice, for serving

Grated Parmesan cheese (optional, for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Beans: After soaking the dried beans overnight, drain and rinse them thoroughly. In a large pot, place the beans and cover them with fresh water. Bring the water to a boil and cook the beans for about 30-40 minutes, until they are tender. Once cooked, drain them and set aside.

    Sauté Aromatics: In the same pot, add olive oil and heat it over medium heat. Toss in the diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic, along with the diced carrots and celery, then cook for an additional 5 minutes or until the vegetables are softened.

      Build the Soup Base: Pour the vegetable broth into the pot, followed by the cooked white beans, dried thyme, smoked paprika, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together beautifully.

        Add the Kale: Stir in the chopped kale, allowing it to cook for an additional 5 minutes until it has wilted and is tender.

          Make it Creamy: After removing the bay leaf, incorporate the coconut milk (or heavy cream) into the soup, stirring until it is well blended. Taste the soup and season with salt and black pepper according to your preference. If desired, add a splash of fresh lemon juice to brighten the flavors.

            Serve: Ladle the warm soup into bowls. Garnish each serving with freshly chopped parsley and, if you choose, a sprinkle of grated Parmesan cheese. Serve alongside crusty bread for a comforting meal!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                - Presentation Tips: For a visually striking presentation, drizzle a bit of coconut milk or cream in a swirl on top of each bowl and garnish with a wedge of lemon on the side. Enjoy!