Creamy White Bean Soup

 Warm, hearty, and full of nourishing flavors, this Creamy White Bean Soup is the perfect comfort food for any day. Packed with tender white beans, fresh vegetables, and a hint of garlic, it’s blended to velvety perfection for a satisfying, wholesome meal. Whether you’re looking for a cozy weeknight dinner or a healthy option to meal prep, this soup is a delicious way to fill your bowl and your soul.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 2 stalks of kale

• 3 carrots chopped

• 1 tablespoon minced garlic

• 1 tablespoon dried Italian seasoning

• ½ teaspoon crushed red pepper

• 2 (15 ounce) cans no-salt-added great northern beans, rinsed

• 1 (2 ounce) Parmesan cheese rind (optional)

• 4 cups unsalted vegetable broth

• ½ teaspoon salt

• ½ teaspoon ground pepper

• 1 fresh or dried bay leaf

• ½ teaspoon grated lemon zest

• 2 teaspoons lemon juice

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon chopped fresh flat-leaf parsley for garnish

Directions:

1. Heat oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes.

   Stir in beans, kale, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.

2. Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)

3. Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 8 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

INSTANT POT:

Add all ingredients to Instant Pot. Cook for 40 minutes. Let steam release and serve.