Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 large sweet yellow onion, finely diced; 2 medium carrots, peeled and finely diced; 3 celery ribs, thinly sliced; 6 cloves garlic, minced; 1 pound yellow or Yukon Gold potatoes, small diced; 3 15-ounce cans (4 1/2 cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean); 2 quarts vegetable broth; 1 1/2 teaspoons lemon zest; 1 1/2 teaspoons dried tarragon; 3/4 teaspoon kosher salt, or more to taste; Fresh ground black pepper; 5 to 6 leaves Tuscan kale, chopped into small pieces

Description

A hearty and creamy vegetable soup packed with flavors and nutrients.

Ingredients

Scale

3 tablespoons olive oil
1 large sweet yellow onion, finely diced
2 medium carrots, peeled and finely diced
3 celery ribs, thinly sliced
6 cloves garlic, minced
1 pound yellow or Yukon Gold potatoes, small diced
3 15-ounce cans (4 1/2 cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)
2 quarts vegetable broth
1 1/2 teaspoons lemon zest
1 1/2 teaspoons dried tarragon
3/4 teaspoon kosher salt, or more to taste
Fresh ground black pepper
5 to 6 leaves Tuscan kale, chopped into small pieces

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Instructions

Prep the fresh ingredients (see above).
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes.
Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth, lemon zest, dried tarragon, kosher salt, and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.
Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).
Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add any additional salt, to taste (depending on your brand of vegetable broth). Eat immediately or save leftovers refrigerated for up to 3 days or frozen for up to 3 months.

Notes

Use any white bean if cannellini is not available.
This soup can be blended for a creamier texture, or left chunky for a heartier feel.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 2g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg