Prep Time:
50
Cook Time:
35
Total Time:
50
This cozy white bean soup combines tender High Plains Great Northern Beans with kale, carrots, onion, and rosemary in a savory broth. It is simple, nourishing, and perfect for a weeknight meal.
Ingredients:
2 1/2 cups cooked High Plains Great Northern Beans
1 1/2 tablespoons olive oil
1 cup diced onion
1/2 teaspoon minced garlic
4 cups vegetable broth
1 bay leaf
1/2 teaspoon chopped fresh rosemary
1 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups diced carrots
7 cups chopped kale
3/4 cup grated Parmesan cheese, optional
How-To:
Heat olive oil in a large pot over medium heat.
Add onion and garlic and cook until fragrant.
Stir in cooked beans, broth, bay leaf, rosemary, salt, pepper, and carrots.
Bring to a simmer and cook until the carrots are tender.
Add kale and continue cooking until wilted and tender.
Remove the bay leaf.
Stir in Parmesan just before serving, if desired.
