Creamy Cannellini Bean & Potato Soup with Kale, Lemon and Rosemary in Bone Broth
A creamy, mellow soup with cannellini beans, potatoes, and seasonal homegrown kale punctuated by bright lemon, chili flakes, and aromatic rosemary: restorative, satisfying, and ideal for cold winter weather
Course: Main Course, Soup
Keyword: all seasons, biodynamic, bone broth, dinner, fall/winter, gluten-free, grain-free, lunch, nut-free, organic, paleo, refined sugar-free, soup, spring/summer
Servings: 4
Author: Kelly Samantha
Ingredients
1tbsp heat resistant cooking fat of your choice, such as extra virgin organic coconut oil, tallow, lard, fat, or ghee
1organic medium yellow onion, small diceskins on if organic
1 organic medium parsnip, small dice
1stalk of organic celery, small dice
1tsporganic chili flakesto taste
1sprigfresh organic rosemary, minced
2cloves organic garlic, minced
4organic yellow potatoes, small dice
3cupssprouted, cooked organic cannellini beansor other white beans
3.5cupsgrass fed, grass finished beef bone broth
1/2freshly squeezed organic lemon juice + zest
sea salt and freshly cracked organic black pepper, to taste
2cupsorganic kale, chopped and packed
chopped organic parsley, raw organic garlic, and organic lemon zest to garnishoptional
Add the chili flakes, rosemary and garlic. Stir until fragrant, about 30 seconds.
Add the white beans and potatoes and stir to coat them evenly in the aromatics for about 30 more seconds. Add the bone broth to the pot and stir again. Bring the pot to a boil.
Once it starts boiling, temporarily bring the heat down. Add in half of the lemon juice and season the whole thing with salt and pepper. Optional but recommended: use an immersion blender to liquify about half of the soup OR remove half of the soup, allow it to cool completely, reduce it into a sauce in a blender, then add it back to the soup.
Add the kale, stir it in to combine, and bring it back to a boil. Once the kale turns bright green and wilts, remove from heat. Serve hot with fresh remaining lemon juice, chopped parsley, raw garlic, lemon zest, extra salt and pepper, a few splashes of cold biodynamic extra virgin olive oil, or a dollop of grass fed organic kefir, if you like.
Notes
The gremolata (chopped parsley, garlic and lemon zest garnish) is highly recommended. Not only is it tasty, but most of lemon's nutrients and phytochemicals lie in the pith and peel! Don't waste it! Another garnish I'd recommend is a dollop of grass fed organic kefir for your daily probiotic hit.
Try using a basic bone broth that was simmered without extra seasonings to really bring the focus on the main flavours of this soup... simple, but so good. Alternatively, use vegetable stock or filtered water.
Ancestral cooking fats used for thousands of years are vital for brain function and general mental wellness, there's no need to fear the fat. However, if cooking fat burns it becomes oxidised, releasing toxins into the air and into the food. I originally used grass fed organic local butter while testing this recipe, but it turns out that it has a low smoke point so I'd recommend one of the cooking fats mentioned above instead, like grass fed organic local ghee (with a crazy high smoke point of 485 F/252 C). Generally, the lower the smoke point of the oil/fat, the lower heat to cook it on.