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The First Mess

Creamy White Bean Soup with Kale, Rosemary & Lemon

Creamy white bean soup with kale, rosemary, and lemon is simple and quick to make. A bit of spice from chili rounds out the creamy-ness.
4
42,026
591
40 min
TOTAL TIME
210
CALORIES
$1.81
PER SERVING
Creamy White Bean Soup with Kale, Rosemary & Lemon
Ingredients
13 INGREDIENTS
4 SERVINGS
Lemon Juice
2 tbsp lemon juice
Carrot
1 medium carrot
small dice
Avocado Oil
1 tbsp avocado oil
Fresh Parsley
1/4 cup fresh parsley
chopped
Lacinato Kale
3 cups lacinato kale
chopped
Garlic
2 cloves garlic
minced
Celery
1 stick celery
small dice
Vegetable Stock
4 cups vegetable stock
Yellow Onion
1 medium yellow onion
small dice
Cooked Navy Beans
4 cups cooked navy beans
Sea Salt And Ground Black Pepper
sea salt and ground black pepper
to taste
Fresh Rosemary
1 sprig fresh rosemary
minced
Chili Flakes
chili flakes
to taste
Directions
17 STEPS
20 min
PREP TIME
20 min
COOK TIME
40 min
TOTAL TIME
View Directions on The First Mess
Health Info
Macros
35g
CARBS
5g
FAT
12g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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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?