Creamy White Bean Soup with Kale and Gremolata

rainbowplantlife.com

Ivana

1 tablespoon olive oil*

1 large sweet onion, diced

3 celery stalks, diced

3 medium carrots, diced

6 garlic cloves, chopped

½ teaspoon crushed red pepper flakes

3 ½ to 4 cups (~825 to 946 mL) low-sodium vegetable broth**

1 teaspoon kosher salt + more to taste

Freshly cracked black pepper to taste

Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large (or 2 small) sprigs rosemary, tied tightly together with kitchen twine

1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced

3 ½ cups (~840 to 880 grams) cooked cannellini beans, or 2 (15-ounce) cans of cannellini beans, drained and rinsed

1 (15-ounce) can artichoke hearts (400g), drained and chopped finely (optional)

5 cups (~125g) lacinato kale, shredded

subheading: Gremolata:

1 cup fresh Italian flat-leaf parsley leaves, loosely packed

½ cup basil leaves, loosely packed

2 large garlic cloves, left whole and peeled

2 organic lemons

Coarse or flaky sea salt

Good-quality extra virgin olive oil (for finishing)

subheading: Recipe Notes:

You may need to use a bit more oil if you’re not using a nonstick pan or the Instant Pot.

note: Use 3 ½ cups (825 mL) if you want the soup to be very thicker; use 4 cups (946 mL) of broth for a slightly thinner but still chunky texture.

Directions at rainbowplantlife.com

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