The perfect dish for December. There's nothing better than a warm bowl of soup on a cold winter's night. This creamy white bean soup really hits the spot. If you'd like to make it even more hearty, add cooked sausage or bacon crumbles. Then wait for the compliments to roll in.
1 tablespoon extra virgin olive oil
1/4 cup yellow onions, diced
1 clove garlic, peeled and minced
1 bunch kale, chopped
6 cups low-sodium chicken broth
1 15-ounce can great northern or cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons heavy cream
1 tablespoon flour
cooked bacon crumbles for garnish, optional
1. In a large pot, heat the oil over medium heat. Add onions and garlic and saute until soft, about 5 minutes. Next, add kale, stir, and saute until tender, about 5 more minutes.
2. To the kale, add broth, beans, salt, and pepper. Bring to a boil and then reduce heat to a simmer. Simmer for 10 minutes.
3. Remove 1/2 cup of hot broth from the soup and place in a bowl. To the broth, add cream and flour and whisk until blended and smooth. While gently whisking the soup, slowly add broth and cream mixture and stir until blended. Simmer for 3 more minutes until the soup has thickened. Taste and add additional salt and pepper if needed.
4. Ladle into bowls and garnish with bacon crumbles, if desired.
-By Meredith Steele
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