White Bean and Kale Soup

White Bean and Kale Soup

Serves 4

Cooking time: 30 minutes 

What you need:

  • Olive oil
  • 1 medium carrot, diced
  • Salt
  • 1 pouch of Haven’s Kitchen Herby Chimichurri
  • 1 15oz can cannellini beans, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 3 cups packed chopped lacinato kale (roughly 1 small bunch)

How to make it:

  1. Heat a glug of olive oil in a medium-large soup pot over medium heat. Add the carrots, a pinch of salt and sauté until the carrots are almost tender. Add ½ pouch of the Chimichurri and sauté for about 3 more minutes
  2. Add the beans to the pot and stir to coat them with sauce. Add the broth and bring to a boil
  3. Remove the pot from the heat and, using a hand blender, puree to your desired consistency (we like some whole beans in there!)
  4. Add the kale to the pot and bring the soup back to a boil. Once the kale is slightly wilted and bright green, salt to taste and enjoy
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