@youcare.selfcare: I can’t go without soup all summer. This White Bean and Kale soup is it. White beans, kale, fresh rosemary, and a squeeze of lemon at the end that wakes the whole thing up. I blend half the pot, so the broth gets cozy while the rest stays chunky. One pot, about 45 minutes, and it eats like a full dinner. Grab some crusty bread for dunking. I guarantee you will love this soup. Full recipe below. Save this one for the next storm. •1 tablespoon avocado oil •1 onion, diced •1 carrot, diced •1 celery stalk, diced •3 large garlic cloves, minced •1 tablespoon fresh rosemary, minced (fresh rosemary is key here) •1 teaspoon pink salt •1/2 teaspoon black pepper •1/4 teaspoon red pepper flakes •4 cups vegetable broth •2 cans navy beans, drained •1/2 bunch Lacinato Kale @calorganicfarms , chopped into slivers •Juice of 1/2 lemon Directions: 1. Add oil to a pot and bring heat to medium. Drop in onion, garlic, carrots, and celery. Cook for 5-8 minutes until soft 2. Add the rosemary and spices and cook for 1 minute. 3. Add the beans and broth and bring to a boil. Cover and simmer 20 minutes. 4. Using an immersion blender, blend half of the soup. 5. Add lemon juice and kale, cover and simmer for 10 minutes before serving. #veganrecipes #whitebeankalesoup #summersoup #healthyfood

Miriam Hahn

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Region: US

Friday 07 August 2026 21:12:23 GMT