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21Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 yellow onion (large, chopped)
- 4 celery stalks (chopped)
- 2 medium carrots (chopped)
- 4 cloves garlic (quartered)
- 4 cups low sodium vegetable stock
- 2 cups no salt added cannellini beans (canned, drained and rinsed)
- 14 oz. diced tomatoes
- 2 bay leaves
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried thyme
- 1/2 tsp. kosher salt (divided, plus more to taste)
- freshly ground pepper (to taste)
- 1/2 Tbsp. lemon juice
- 1 1/2 bunches kale (chopped)
- 1/2 cup walnut halves
- 4 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 tsp. kosher salt
- 2 Tbsp. lemon juice
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Reviews(3)
Jones 5 years ago
Fantastic!! It was full of flavor before it was blended and then super extra yummy after blending! We had kale pesto leftover from another recipe and it made it even more special. Super easy to make, will make again!
Paula Ladrigan Ladrigan 6 years ago
I love the flavor and texture of this healthy and vegan soup! And I'm not a vegan. Second time I made it, I added some tomato paste to the veggies while they were cooking, just to boost that tomato flavor. Also added basil. I love this soup!