Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups vegetable broth
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 4 cups chopped kale, stems removed
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3 tbsp fresh chives, finely chopped
  • 3/4 cup buttermilk

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Sauté diced onion and carrots for 6–8 minutes until the onions are translucent and soft. Stir in minced garlic and cook for 60 seconds.
  2. Sprinkle 2 tablespoons of flour over the vegetables. Stir for 1 minute to cook out the raw flour taste.
  3. Slowly pour in vegetable broth. Stir constantly to prevent any lumps from forming.
  4. Add drained cannellini beans to the pot. Use a potato masher or the back of a spoon to crush about 20% of the beans. This is the part that makes it creamy.
  5. Simmer for 5 minutes until the liquid looks glossy and thick.
  6. Stir in chopped kale, lemon juice, salt, and pepper. Fold gently until the kale is just wilted. Remove from heat.
  7. In a mixing bowl, whisk together 2 cups flour, baking powder, and 1/2 tsp salt. Cut in cold cubed butter using a fork until the mixture looks crumbly.
  8. Stir in chopped chives and buttermilk until a soft dough forms. Don't overmix it, or the biscuits will be tough.
  9. Drop dollops of the biscuit dough over the bean and kale filling in the Dutch oven.
  10. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until the biscuits are golden brown and the edges of the filling are bubbling.