White Bean, Kale & Lemon Soup

The cold weather has hit, and this delicious and hearty soup has proven to be the comfort meal you need. With simple and whole ingredients, this soup is packed full of flavor, fiber, and all the good things to keep you healthy during the cold season. Pair with these Italian-seasoned croutons or a big piece of crusty bread.

YIELDS: 4-6 servings TIME: 45 MINUTES

INGREDIENTS:

• 2 large carrots, peeled & diced

• 2 celery stalks, diced

• 1 white onion, diced

• 6 garlic cloves, minced

• 1 tbsp olive oil

• 1 tbsp red chili flakes

• 1 tbsp Italian seasoning

• 1 tbsp garlic powder

• 2 15 oz cans of cannellini beans, drained & rinsed

• 1 32 oz carton of chicken stock

• Juice of 2 lemons

• 1/3 cup heavy cream

• 2 cups of chopped kale

• Salt & Pepper to taste

INSTRUCTIONS:

1. In a large stock pot or Dutch oven over medium heat, add olive oil.

2. Saute carrots, onion, and celery until onions are translucent.

3. Season with red chili flakes, Italian seasoning, garlic powder, salt, pepper, and minced garlic. Stir until incorporated.

4. Pour entire carton of chicken stock, cannellini beans, and lemon juice. Stir and bring to a simmer for 10 minutes.

5. In a large blender or with an immersion blender, blend 1/2 of soup and return to the pot. Stir to combine and thicken soup.

6. Add chopped kale. Stir and return to simmer.

7. Pour in heavy cream and stir. Taste for seasonings.

8. Transfer to a bowl to enjoy with Italian-seasoned croutons or crusty bread such as a baguette. Garnish with a drizzle of olive oil and flaky salt.

Italian-seasoned Croutons:

1. Slice bread such as baguette, sourdough, or Texas toast into large chunks.

2. Place on a baking sheet.

3. Drizzle with olive oil, Italian seasoning, garlic powder, and salt. Toss to coat evenly.

4. Bake at 375 degrees for 15 minutes until golden brown.

*Cozy up with a big bowl of this flavorful soup along with a crisp white wine. My go-to is the organic white blend from Avaline.