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White Bean & Kale Pesto Soup Recipe

Name: White Bean & Kale Pesto Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups kale, chopped; 30 g almonds, toasted; 30 g parmesan cheese, grated; 2 garlic cloves; 60 ml olive oil; 15 ml avocado oil; 800 g cannellini beans, drained and rinsed; 1 liter vegetable broth; 30 g nutritional yeast; 2 tablespoons lemon juice; Salt, to taste; Black pepper, to taste

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This is a warm, comforting soup with white beans and a special kale pesto. It's made with garlic, parmesan, and a mix of oils. You cook the beans in broth and add the pesto on top. It's yummy and good for a cold day!

Ingredients

4 cups kale, chopped

30 g almonds, toasted

30 g parmesan cheese, grated

2 garlic cloves

60 ml olive oil

15 ml avocado oil

800 g cannellini beans, drained and rinsed

1 liter vegetable broth

30 g nutritional yeast

2 tablespoons lemon juice

Salt, to taste

Black pepper, to taste

Method

Trim and roughly chop the kale leaves.

For the pesto: peel and add the garlic, almonds, and parmesan into a food processor, pulse until coarsely ground. Add the kale and olive oil, blend until smooth. Season with salt and pepper to taste. Stir in the lemon juice and avocado oil. Set aside.

In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add one minced garlic clove and sauté for 30 seconds until fragrant.

Pour in the vegetable broth and bring to a simmer. Add the cannellini beans and cook for about 10 minutes until the beans are heated through.

Remove from heat and stir in the nutritional yeast. Season with salt and pepper to taste.

Ladle the soup into bowls, spoon a generous amount of kale pesto on top, and serve immediately.

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