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In the world of comfort food, few dishes can rival the warmth and satisfaction of a hearty soup. The Cozy Creamy White Bean & Kale Soup not only warms your soul but also packs a nutritional punch, making it a perfect meal for any occasion. With its creamy texture, rich flavors, and vibrant ingredients, this soup is ideal for chilly days or whenever you need a nourishing meal.

Cozy Creamy White Bean & Kale Soup

Warm up your spring brunch with this Cozy Creamy White Bean & Kale Soup, a delightful blend of nourishing ingredients thats both comforting and quick to make. Packed with protein-rich beans and vibrant kale, this creamy soup is perfect for those chilly days when you need a little extra warmth. Its an easy weeknight dinner that feels special enough for gatherings. Save this recipe for later or try it tonight for a boost of flavor and comfort!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

4 cups vegetable broth

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

4 cups kale, chopped, stems removed and discarded

1 cup coconut milk (or heavy cream for a non-vegan option)

Salt and freshly ground black pepper, to taste

Juice of 1 lemon

Grated Parmesan cheese (optional, for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté until the onion becomes translucent, approximately 5 minutes.

    Incorporate the minced garlic, diced carrots, and celery into the pot. Cook for an additional 5–7 minutes, stirring occasionally, until the vegetables begin to soften but not brown.

      Sprinkle in the dried thyme and oregano; stir well to combine. Allow the mixture to cook for an additional minute, until fragrant.

        Carefully pour in the vegetable broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and add the rinsed white beans. Let it simmer for about 15 minutes to allow the flavors to meld beautifully.

          For a creamy texture, use an immersion blender to purée the soup to your desired consistency. Alternatively, transfer half of the soup to a standard blender, blend until smooth, and then return it to the pot, stirring to combine.

            Add the chopped kale to the pot, stirring it into the soup. Allow it to cook for an additional 5 minutes, or until the kale is wilted and tender.

              Lower the heat to a warm setting before stirring in the coconut milk (or heavy cream). Season the soup generously with salt and freshly ground black pepper according to your taste preferences.

                Finish off with a squeeze of fresh lemon juice, stirring it in to enhance the soup's brightness and flavor.

                  Serve the soup hot, garnished with a sprinkle of grated Parmesan cheese (if desired) and a handful of freshly chopped parsley for color and freshness.

                    - Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6-8