Simmering up a cozy hug in a bowl with this creamy white bean so

Simmering up a cozy hug in a bowl with this creamy white bean soup! 🥣✨ Perfect for chilly days and happy taste buds. Ingredients * 3 - 15 ounce cans white kidney (cannellini) beans drained and rinsed * 1 onion, diced * 4 cloves garlic, minced * 2 tbsp olive oil * 2 large carrots peeled and diced * 1 stalk celery, diced * ⅓ cup white wine * 2 cups chopped frozen kale * 4 cups vegetable or chicken broth * 1 tbsp tomato paste * 1 tsp salt or to taste * ¼ tsp black pepper or to taste * ¼ tsp red pepper flakes * ¼ tsp Italian seasoning * 2 bay leaves * 1 tsp dried thyme * ½ tsp dried oregano Instructions * Add the oil and onion to a large pot and sauté until the onions are aromatic and tender, about 3-5 minutes. * Add in the garlic, celery and carrots to the pot and continue cooking for 5 minutes or untl the veggies are tender. * Add in the white wine and simmer until most of the liquid has evaporated, about 2-3 minutes. 
 * Add in all remaining ingredients except the kale * Stir, bring to a boil, cover and reduce the heat to low. Let simmer for 15 minutes. 
 * Discard the bay leaves, then transfer about 3 cups worth of the soup to a blender. Blend until smooth. * Transfer back to the pot and stir well to combine. If it’s too thick, add in more broth until it reaches your desired consistency. * Add in the chopped kale and let simmer for 2-3 minutes to allow the kale to wilt. Taste and adjust salt if desired. Spoon into bowls and a squeeze of fresh lemon, and a drizzle of olive oil just before serving.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the oil and onion to a large pot and sauté until the onions are aromatic and tender, about 3-5 minutes.

Step 2

Add in the garlic, celery and carrots to the pot and continue cooking for 5 minutes or untl the veggies are tender.

Step 3

Add in the white wine and simmer until most of the liquid has evaporated, about 2-3 minutes.

Step 4

Add in all remaining except the kale

Step 5

Stir, bring to a boil, cover and reduce the heat to low. Let simmer for 15 minutes.

Step 6

Discard the bay leaves, then transfer about 3 cups worth of the soup to a blender. Blend until smooth.

Step 7

Transfer back to the pot and stir well to combine. If it’s too thick, add in more broth until it reaches your desired consistency.

Step 8

Add in the chopped kale and let simmer for 2-3 minutes to allow the kale to wilt. Taste and adjust salt if desired. Spoon into bowls and a squeeze of fresh lemon, and a drizzle of olive oil just before serving.