Meatless Monday Creamy White Bean & Kale Soup: Creamy Fasolada

This creamy white bean and kale soup comes together in one pot in under an hour. It’s hearty, delicious, and healthy. The beans and potato make it naturally creamy and perfect for Meatless Monday! You’re gonna love this one.

Ingredients
2 (15-ounce) cans of cannellini beans
1/4 cup olive oil
1 onion, finely chopped
2 carrots, peeled and diced
2 celery ribs, diced
1 potato diced
salt, to taste
ground black pepper, to taste
5 garlic cloves, grated
6 cups vegetable stock
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
5 ounces baby kale
1/4 cup finely chopped parsley
2-3 tablespoons fresh lemon juice
extra virgin cold-pressed olive oil
feta cheese for garnish
Instructions
Add the onion, celery, and carrots to a pot with olive oil. Season with a pinch of salt and cook over medium heat until soft. About 8-10 minutes.

Drain the beans and set aside in a strainer.

Add the garlic to the pot and warm through for a few seconds.

Add the potatoes, beans, stock, and season with salt, pepper, oregano, and crushed red pepper flakes. Mix it together and bring it to a boil. Reduce the heat to medium-low and cook for about 15 minutes or until the potatoes are fork-tender.

Transfer 1/3 to 1/2 of the soup to a blender and puree until smooth. Add the puree back to the pot and mix together.

Taste and adjust seasoning if needed.

Add the baby kale leaves to the pot and cook for 5 minutes or until tender.

Add the lemon juice and the parsley and serve with olive oil and feta cheese and some toasted bread.

Enjoy!

Notes
Leftovers can be stored in an airtight container and refrigerated for up to a week.




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