Creamy White Bean Soup
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium carrot, diced
1 celeriac, peeled and diced
2 cloves garlic, minced
chili flakes, to taste
1 sprig fresh rosemary, minced
2 15-ounce cans cooked navy beans
4 cups vegetable stock
2 tablespoons fresh lemon juice
Sea salt & ground black pepper, to taste
3 cups packed chopped lacinato kale (roughly 1 small bunch)
finely chopped flat leaf parsley, for garnish
Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celeriac to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds.
Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Then bring the soup to a boil.
Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper to taste.
Add the chopped kale to the pot and bring the soup back to a boil.
Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary.
Stir in the chopped parsley just before you are ready to serve.