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Creamy White Bean Soup with Kale and Gremolata
RAINBOW PLANT LIFE21Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 sweet onion (large, diced)
- 3 celery stalks (diced)
- 3 medium carrots (diced)
- 6 garlic cloves (chopped)
- 1/2 tsp. crushed red pepper flakes
- 4 cups low sodium vegetable broth (~825-946 mL)
- 1 tsp. kosher salt (+ more to taste)
- freshly cracked black pepper (to taste)
- 1 sprig sage
- 2 bay leaves
- 1 Yukon Gold potato (medium, about 6 ounces or 170g, peeled and diced)
- 3 1/2 cups cannellini beans (~840-880 grams cooked, or 2, 15-ounce cans of cannellini beans, drained and rinsed)
- 15 oz. artichoke hearts (400g, drained and chopped finely, optional)
- 5 cups lacinato kale (~125g, shredded)
- 1 cup flat leaf parsley leaves (fresh Italian, loosely packed)
- 1/2 cup basil leaves (loosely packed)
- 4 garlic cloves (peeled)
- 2 lemons (organic)
- flaky sea salt (or Coarse)
- extra virgin olive oil (Good-quality, for finishing)
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