Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups celery (diced)
  • 1 1/2 cups carrots (diced)
  • 5 cups vegetable or chicken broth
  • 3 15-oz cans white beans (such as Great Northern beans or cannellini beans)
  • 2 cups kale (stems removed, leaves chopped)
  • 2 cups baby spinach
  • 1/4 cup parsley (chopped)
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook, stirring occasionally, until the onions are translucent, about 5 minutes.
  • Stir in the celery and carrots, and cook for another 3-5 minutes.
  • Add the broth and bring to a boil. Rinse and drain the beans well. Stir into the soup, lower the heat to a simmer, and let it continue cooking until the carrots and celery are tender. Using an immersion blender, wooden spoon or potato masher, mash some of the beans - this will make the soup thicker and creamier.
  • Drop in the kale and adjust the seasoning with salt and pepper. Let it bubble for about another 5 minutes, then stir in the spinach and about a tablespoon of the parsley.
  • Serve immediately with a drizzle of olive oil and more parsley sprinkled on top, and croutons, if you like!