– Olive oil – Yellow onion – Celery – Carrots – Garlic cloves – Red pepper flakes – Vegetable broth – Kosher salt – Black pepper – Bay leaves – Yukon gold potato – Cannellini beans – Artichoke – Lacinato kale – Italian flat-leaf parsley
Saute the vegetables. Heat the oil in a Dutch oven (affiliate link) over medium-high heat. Once hot, sauté the onion, celery, and carrots until soft. Next, add the garlic and red pepper flakes (you can leave these out if you don’t want the kick).
Deglaze the pot. Pour the vegetable broth into the pot and scrape up any stuck browned bits on the bottom. Stir in the salt, pepper, bouquet garni, potatoes, cannellini beans, and artichokes. Simmer the soup for 15 minutes.
Make the gremolata. Combine the garlic, lemon and herbs. Chop the herbs once more until they’re finely minced. Finish with a sprinkle of sea salt. Blend the soup. Once the potatoes are tender, turn off the heat and remove the bouquet garni.
Use an immersion blender directly in the pot to blend half of the soup (or transfer half of the soup to a stand blender and blend until smooth, and stir the blended soup back into the pot). Add the chopped kale to the soup and simmer until tender. Adjust the seasonings.
Serve. Ladle the white bean kale soup into individual bowls. Sprinkle a generous amount of the gremolata on top and finish with a drizzle of extra virgin olive oil. Enjoy!