Creamy White Bean and Kale Soup
Ingredients: sweet onion, celery, carrots, garlic, cannellini beans (canned) · 45 min cook time · 350kcal · ~₩21,200
Ingredients
1개 sweet onion, 3줄기 celery, 3개 carrots, 6쪽 garlic, 2캔 cannellini beans (canned), 1개 Yukon gold potato, 1가지 rosemary, 1가지 fresh sage, 2개 bay leaves, 2큰술 olive oil, 1적당량 salt, 0.5작은술 crushed red pepper flakes, 1캔 canned artichoke hearts, 3.5컵 vegetable broth, 1적당량 kosher salt, 1적당량 black pepper, 1컵 flat leaf parsley, 0.5컵 fresh basil leaves, 3개 garlic cloves (for gremolata), 2개 lemons, 1적당량 coarse sea salt
Instructions
1. Dice the sweet onion, carrots, and celery. Mince six cloves of garlic.
2. Peel and dice the Yukon gold potato.
3. Prepare a bouquet garni by tying together a sprig of rosemary, a sprig of fresh sage, and two bay leaves with kitchen twine.
4. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onions, carrots, and celery. Season with salt.
5. Cook the vegetables for 6-8 minutes until they soften and the onions start to brown.
6. Add the minced garlic and 1/2 teaspoon of crushed red pepper flakes. Stir frequently for 1-2 minutes.
7. Chop some canned artichoke hearts (optional).
8. Deglaze the pot by pouring in 3.5 to 4 cups of vegetable broth. Scrape up any brown bits stuck to the bottom of the pot.
9. Add the rinsed and drained cannellini beans, diced potatoes, chopped artichoke hearts (if using), kosher salt, and black pepper. Submerge the bouquet garni in the liquid.
10. Bring the soup to a boil, then reduce the heat and cover to maintain a simmer for about 15 minutes, or until the potatoes are tender.
11. While the soup simmers, prepare the gremolata: finely chop 1 cup of flat leaf parsley and 1/2 cup of fresh basil leaves. Finely chop or grate 3 large garlic cloves. Zest two small lemons directly over the herbs and garlic.
12. Finely mince all the gremolata ingredients together and sprinkle with coarse or flaky sea salt.
13. Once the potatoes are tender, remove the bouquet garni from the soup.
14. Blend half of the soup using a stand blender or immersion blender until creamy.
15. Serve the soup and sprinkle with the prepared gremolata before serving.
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