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Rainbow Plant Life
Creamy White Bean Soup with Kale and Gremolata
Creamy White Bean Soup with Kale is no ordinary soup! It has a super creamy texture without any dairy or nuts and features wholesome and comforting yet gourmet flavor boosters. A weeknight dinner or meal prep must .
306
8,858
408
1 hr
TOTAL TIME
379
CALORIES
$3.47
PER SERVING
Ingredients
20 INGREDIENTS
4 SERVINGS
6 cloves garlic
2 cloves garlic
5 cups lacinato kale
coarse sea salt
3 1/2 cups cooked cannellini beans
2 medium lemons
1 cup fresh italian flat-leaf parsley leaves
1 medium yukon gold potato
peeled and finely diced
1 large sweet onion
3 medium carrots
1 tsp kosher salt
more to taste
bouquet garni
3 ribs celery
freshly cracked black pepper
to taste
1/2 tsp crushed red pepper flakes
1/2 cup basil leaves
1 tbsp olive oil
extra virgin olive oil
15 oz canned artichoke hearts
drained and chopped finely
3 1/2 cups low sodium vegetable broth
Directions
22 STEPS
20 min
PREP TIME
30 min
COOK TIME
1 hr
TOTAL TIME
View Directions on Rainbow Plant Life
Health Info
Macros
56g
CARBS
12g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
MEDITERRANEAN
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Frequently Asked Questions
What are some introductory questions someone new to cooking would ask when making bean soup?
What kind of beans should I use for bean soup, and how do I prepare them?
What are some cooking techniques, equipment, tips, and tricks that can be used when making bean soup?
Can I make substitutions for personal taste or dietary preferences when making bean soup?
How can I adjust the consistency, texture, or outcome of the bean soup?
What are some common mistakes to avoid when making bean soup?
How should leftover bean soup be stored, and can it be used for meal prep?
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