Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
- Add cannellini beans, vegetable broth, chopped kale, dried rosemary, lemon juice, and lemon zest to the pot. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes.
- Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. Leave some beans and kale chunks for texture if desired.
- Stir in heavy cream if using and season with salt and pepper. Simmer for an additional 5-7 minutes.
- Adjust seasoning if needed and serve the soup hot, garnished with Parmesan cheese if desired.
Nutritional Overview (Approximate Values for 1 Serving):
- Calories: 300-400 kcal
- Protein: 10-15g
- Carbohydrates: 35-45g
- Dietary Fiber: 10-15g
- Fat: 15-20g
- Saturated Fat: 5-8g
- Cholesterol: 20-30mg
- Sodium: 600-800mg
These values are rough estimates and can vary based on specific ingredients and portion sizes. To get precise nutritional information for your creamy white bean soup with kale, rosemary, and lemon, it’s recommended to use the nutrition labels on the ingredients or a nutrition calculator. This soup offers a harmonious blend of creamy texture, earthy beans, vibrant kale, and citrusy notes, making it a flavorful and satisfying choice.
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