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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 tablespoons vegetable oil</li>
<li>1 1/2 cups chopped onion</li>
<li>1 1/2 cups chopped carrot</li>
<li>1/2 cup chopped celery</li>
<li>2 garlic cloves, finely chopped</li>
<li>2 teaspoons freshly chopped thyme</li>
<li>8 cups reduced-sodium chicken or vegetable broth</li>
<li>1 1/2 cups dry navy or great northern beans, soaked overnight</li>
<li>1 teaspoon sea salt</li>
<li>1 teaspoon freshly ground black pepper</li>
<li>4 cups chopped kale leaves, tough stems removed</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat the oil in a stockpot over medium-high heat. Sauté the onion, carrot, and celery for 7 to 10 minutes, or until softened. Add the garlic, and sauté until fragrant, 1 minute.</li>
<li>Add the thyme, and sauté for 30 seconds. Add the broth, beans, salt, and pepper, and stir to combine. Bring to a boil.</li>
<li>Reduce the heat, cover, and simmer for 1 1/2 hours, or until the beans are tender, stirring occasionally. Cool slightly.</li>
<li>Partially purée the soup with an immersion blender, or transfer half the soup to a blender or food processor and purée before adding back to the stockpot.</li>
<li>Add the kale, and cook for 5 minutes. Season to taste. Ladle into warm bowls, and serve immediately.</li>
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