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In recent years, plant-based soups have surged in popularity, becoming a staple in many households. With a growing awareness of the health benefits associated with plant-based diets, individuals are increasingly looking for nourishing recipes that are both delicious and easy to prepare. One such recipe that embodies these qualities is the Warm & Wholesome White Bean & Kale Soup. This comforting dish not only warms the soul but is also packed with essential nutrients, making it a perfect choice for any season.

Cozy Creamy White Bean and Kale Soup

Discover the comforting delight of Warm & Wholesome White Bean & Kale Soup, a perfect addition to your plant-based recipes. This nourishing dish features creamy white beans and vibrant kale, creating a hearty meal packed with essential nutrients. With simple ingredients and easy preparation, it's ideal for cozy evenings or anyone looking to incorporate more healthy options into their diet. Enjoy the rich flavors and warmth of this delicious soup that’s sure to satisfy any craving!
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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: Drain and rinse the soaked beans. In a large pot, add the beans and cover with fresh water. Bring to a boil and cook for about 30-40 minutes, until tender. Drain and set aside.

    Sauté Aromatics: In the same pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic, diced carrots, and celery; cook for another 5 minutes until softened.

      Build the Soup Base: Add the vegetable broth, cooked white beans, dried thyme, smoked paprika, and bay leaf into the pot. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes to allow the flavors to meld.

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

          Make it Creamy: Remove the bay leaf. Stir in the coconut milk (or heavy cream) until well incorporated. Taste and season with salt and black pepper to your preference. If using, add a splash of fresh lemon juice for brightness.

            Serve: Ladle the soup into bowls. Garnish with chopped parsley and a sprinkle of grated Parmesan cheese if desired. Enjoy warm with crusty bread on the side!

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