Creamy Minestrone with Cannellini Beans and Kale
Creamy Minestrone with Cannellini Beans and Kale
Classic DishMinestrone
Prep: 20 min • Cook: 35 min. A luxurious, pureed minestrone featuring creamy cannellini beans and tender kale, enriched with a touch of cream for a comforting, velvety texture.
- Preparation time
- 20 min
- Cooking time
- 35 min
- Total time
- 55 min
- Servings
- 4
Instructions
Soup Base
- 1Heat olive oil in a large pot or Dutch oven over medium heat.
- 2Add chopped onion and celery, and cook until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add vegetable broth and bring to a simmer.
Puree and Finish
- 1Transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot). Be careful when blending hot liquids.
- 2Blend until smooth, then return the pureed mixture to the pot.
- 3Add the cannellini beans and chopped kale to the pot. Stir well.
- 4Cover and simmer for 15-20 minutes, or until the kale is tender.
- 5Stir in heavy cream, salt, and pepper. Heat through but do not boil.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbs | 35 g |
Tips
- Ensure all vegetables are finely chopped for a smoother puree and even cooking.
- Don't over-blend if a slightly rustic texture is desired; pulse the blender instead of pureeing completely.
- Serve hot, garnished with a drizzle of olive oil or fresh parsley, alongside crusty bread.
