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White Bean and Kale Soup


quantity unit product
2 Tblsp Olive Oil
4 Clv Garlic
2 Stlk Celery, chopped
1 Large Onion, diced
2 Cans White Beans
6 Cups Vegetable stock or water
142 G GoodLeaf Farms Kale
2 Tblsp Chopped Fresh Thyme
1/2 Cup Grated Parmesan
2 Tblsp Fresh Lemon Juice


In a wide based pot, add olive oil, celery, and onion to medium heat. Sautee until the onion has become translucent or soft. Add beans, thyme, and stock, cover and simmer for 10-15mins. Fold in kale and parmesan and blend in a blender until smooth. Be careful when using the blender with hot product, the pressure might cause the top to pop off with the product splattering everywhere. Keep a firm hand on the blender top and execute at low speed until pressure has released. Season with salt and pepper to taste and add lemon juice. Should the desired thickness of soup not be reached, add additional stock or water. Serve with crusty bread for dipping.

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