Heavenly Lemony White Bean and Kale Soup

Published by Bat-El at December 18, 2022

Ingredients

Serves 6

Here is what you need:

1 bag of dry cannellini beans (2 cups dry)
2 tbsp olive oil
3 onions, chopped
1 organic sweet potato, diced
1 head garlic, chopped
1tbsp lemon zest
1 tbsp dry rosemary
2 tbsp nutritional yeasts (optional)
Salt and pepper to taste
6-7 cups water or veggies stock
4 cups chopped, clean kale or Swiss chard

I'm absolutely in love with simple food that Yields far from simple results!

This exact Lemony White Bean and Kale soup I just made today is beyond amazing!

It is light, lemony, garlicky, rich and so so impressive. A total winner for dinner. My kids ate it with toasted sourdough bread, and loved every bite!

This soup will work even if you don't have a pressure cooker. Although nothing in the world beats the texture of presser-cooked soups.

I truly can not wait for you to try it guys. It has so much protein, fiber, and vitamins. Really, what's not to love?!

Instructions

1). Soak the beans overnight in a big bowl of water. Add 2 tsp baking soda to the water. Discard the water after 8 hours and wash very well under running water in a colander. Set aside.

2). In a pot add the olive oil and onions. Saute until translucent/lightly golden. Add the chopped garlic and stir for 30 seconds. Add the lemon zest, and rosemary, and mix until fragrant.

3). Add the beans, and water, and scrap the bottom of the pot with a wooden spoon.

4). Add salt and pepper, nutritional yeast, sweet potato, and bring to a boil. Cook until the beans are nice and soft. About 60 minutes in a regular pot, or 20-30 minutes in a pressure cooker.

5). Once the soup is ready, adjust salt and pepper, add some squeezed lemon, and add the chopped kale.

6). Cover, and cook for 5 minutes more.

7). For some heat, sprinkle a touch of dry chili flakes and a light drizzle of olive oil.

8). Serve with bread or croutons, or some sticky rice, and you'll feel in heaven.

Enjoy!

Watch it on YouTube

If you love more good and hearty and filling soups, then you have to try my Healthy and Rich Moroccan Bean Tomato Soup, as well as a high protein, Split Pea Soup, and for cozy nights, my Heavenly Creamy Israeli Orange Soup

Let’s see some of the steps:

Place the beans in a bowl and add lots of water, soak overnight

Chop onion, garlic, zest the lemon and clean the rosemary

Tips and variations:

What can I do if I don’t have time to soak my beans overnight? You can pour hot boiling water on the beans along with 1 tsp baking soda and let them soak for 1-2 hours instead. Or cook the beans for 1 hour with lots of water and discard the water and go back to start making the recipe
Can I use canned beans instead? Yes, make sure to drain and rinse them very well under running water. But the flavor might be slightly different and not as fresh as homemade beans
What can I use instead of Kale? Any dark leafy green will work nicely overhear. I love swiss chard or spinach as well.
If you are using fresh rosemary like me, be sure to pull it out before the leaves fall into the soup. Or add it towards the end of the cooking, making sure not to move it too much.
Pressure cooker is BEST for soups as it shortens the cooking time tremendously. The texture is amazing too.
Feel free to use veggie stock if you have it on hand.