Creamy White Bean Soup with Kale and Gremolata | Rainbow Plant Life
"This Creamy White Bean Soup with Kale and Gremolata is a hearty yet healthy one-pot soup perfect for cold weather! Vegan and gluten-free...."
INGREDIENTS
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1 tablespoon olive oil*
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1 large sweet onion, (diced)
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3 celery stalks, (diced)
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3 medium carrots, (diced)
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6 garlic cloves, (chopped)
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½ teaspoon crushed red pepper flakes
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3 ½ cups low-sodium vegetable broth**
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1 teaspoon kosher salt + more to taste
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Freshly cracked black pepper to taste
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Bouquet garni:
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1 medium Yukon gold potato ((about 6 ounces or 170g), peeled and finely diced)
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3 ½ cups cooked cannellini beans, or 2 (15-ounce) cans of cannellini beans, drained and rinsed
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1 15-ounce can artichoke hearts (400g), drained and chopped finely (optional)
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5 cups lacinato kale, (shredded)
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Good-quality extra virgin olive oil ((for finishing))
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1 cup fresh Italian flat-leaf parsley leaves (loosely packed)
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½ cup basil leaves (loosely packed)
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2 large garlic cloves, (left whole and peeled)
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2 organic lemons
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Coarse or flaky sea salt
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