Updated: Mar 28, 2020
My sister sent me a recipe for white bean soup that was so good, I decided to create my own version using kale and carrots from my freezer (blanched and frozen earlier that week). You can use any white bean of your choice and it'll still blow your mind on how easy it was to make, and yet taste so good. You can serve with a crusty bread or alone, all good. Cannellini beans and northern beans are starchier, so expect a thicker broth. But, for a lower starch broth, stick with the chickpeas.
2 1/2 cups soaked dried chickpeas ( or 2 cans, rinsed and drained)
2 TBS extra virgin olive oil
1 medium onion, chopped
3 celery stalks, ends trimmed and chopped finely.
2 carrots, peeled and chopped small 1/4 inch pieces
6 cups of chicken or vegetable broth
1 1/2 TBS lemon juice
1 1/2 TBS white wine vinegar (or distilled while will work)
2 tsp of fresh oregano (or 1 tsp of dried)
Salt/pepper to taste
Rinse and drain chickpeas
Heat olive oil in a 5 or 8 qt stock pot over medium-high heat.
Add onion, celery, and carrots with a few pinches of salt and pepper. Toss around until onions become slightly translucent and fragrant. Add Kale and toss a little longer.
Add broth, lemon juice, and vinegar. Bring to a boil for 2 minutes, then reduce to a simmer.
Stir in oregano and remove from heat. Allow your soup to sit covered for 5 minutes.
Cover pot and continue to simmer for 20 mins. Serve hot. Enjoy!