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As the seasons change and the chill of winter sets in, there's nothing quite as comforting as a warm bowl of soup. Hearty soups not only provide warmth but also offer a plethora of health benefits, making them an ideal choice for nourishing your body during the colder months. Among the myriad of soup options available, Creamy White Bean and Kale Soup stands out as a delightful combination of flavors and textures that promises both comfort and nutrition.

Creamy White Bean and Kale Soup

Warm up your winter with a delicious bowl of Creamy White Bean and Kale Soup! This hearty dish expertly combines the nutritious goodness of white beans and kale with a luscious, creamy texture from coconut milk or heavy cream. Packed with protein, fiber, and essential vitamins, it's a comforting, plant-based meal that appeals to everyone. Perfect for cozy nights, this soup is easy to make and even better when served with crusty bread. Enjoy a nourishing delight today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

4 cups vegetable broth

2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed

1 bunch kale, stems removed and leaves chopped

1 cup coconut milk (or heavy cream for a non-vegan option)

Salt and pepper to taste

Juice of 1 lemon

Crusty bread for serving (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and the onion is translucent.

    Add Herbs and Broth: Stir in the dried thyme and oregano, cooking for an additional minute to release their flavors. Pour in the vegetable broth and bring the mixture to a simmer.

      Incorporate the Beans: Add the white beans to the pot. Using a potato masher, mash about half of the beans to create a creamy texture while leaving some whole for added texture. Simmer the soup for 10 minutes to combine flavors.

        Stir in the Kale: Add the chopped kale to the soup, stirring until it wilts down, which should take about 3-5 minutes.

          Make it Creamy: Stir in the coconut milk (or heavy cream) and season the soup with salt and pepper to taste. Cook for an additional 5 minutes, allowing the soup to warm through.

            Add Freshness: Remove the pot from heat and stir in the lemon juice for a bright, fresh finish.

              Serve: Ladle the creamy white bean and kale soup into bowls. Serve warm with crusty bread on the side for dipping, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings