With just four days until Christmas, this Recipe ReDux we’re talking kitchen gadgets for some gift-giving inspiration. One of my favorite kitchen gadgets, especially this time of year, is the immersion blender (aka hand blender).

The beauty of an immersion blender is that you can blend or puree ingredients in their original container. Immersion blenders are the best for pureeing soups or emulsifying sauces, without the fuss or mess! Relatively inexpensive, you can find immersion blenders for roughly $30. However, if you’re looking to spend a pretty penny, you can purchase a high-quality blender for upwards of $150.


I made a couple delish dishes this Fall and Winter thanks to my handy dandy immersion blender like potato leek soup and roasted pumpkin soup. Just last week, I broke out the immersion blender for a recipe I adapted from Deborah Madison’s Vegetarian Cooking for Everyone. 

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White Bean, Rosemary and Kale Soup (adapted from Deborah Madison’s Vegetarian Cooking for Everyone)

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For the rosemary oil

  • 1/2 cup EVOO
  • 2 tbsp dried rosemary
  • 2 garlic cloves, sliced

For the soup:

  • 2 tbsp EVOO
  • 2 tsp dried rosemary
  • 1 onion, diced
  • 2 carrots, finely diced
  • 1 celery rib, finely diced
  • 5 garlic cloves, sliced
  • 1/3 cup chopped parsley
  • 1 cup diced tomatoes with juices
  • 1 can Cannellini beans
  • 1 can Great Northern beans
  • 3 qt water or vegetable broth
  • 8 ounces elbow pasta
  • Season salt & pepper
  • Grated Parmesan cheese

For the kale:

  • 1 large bunch kale, chopped
  • 2 tbsp EVOO
  • 2 garlic cloves, sliced
  • Red pepper flakes


  1. To make the rosemary oil, slowly warm the EVOO with garlic and rosemary until the garlic begins to color. Turn off the heat and set aside until needed.
  2. Heat the oil with rosemary in a soup pot over medium heat. Add the onion, carrots, celery and cook until the onion is softened, about 10 minutes. Stir in the garlic and parsley and cook for a few minutes more. Rinse the beans and add them to the pot along with the tomatoes and water/broth. Season salt and pepper to taste. Bring to a boil and then lower the heat and simmer for about 30 minutes. Using an immersion blender, puree half of the soup to make it thicker.
  3. Saute kale in the pan with garlic, EVOO and red pepper flakes. Add kale to the soup before serving.
  4. Cook the pasta and strain the rosemary oil. Ladle the soup into bowls, add pasta, and drizzle the oil on top. Add Parmesan cheese and pepper to taste.


This soup was the perfect dinner to combat the winter cold I’ve been fighting. Satiating and comforting, it’s sure to warm you up on a cold winter’s night.

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  1. The list of ingredients does NOT include pasta, yet, the instructions says “cook the pasta and strain…” I’m confused.

  2. I really really need to get an immersion blender! Your soup looks divine for a cold winter’s night.

  3. emmastirling

    Yum Kara. Even though it’s Summer Down Under and we are into salads, I could go this soup for lunch. Looks so comforting. Sorry to hear you’ve been unwell. Super busy year! Such fun getting to know you…can’t wait for your next trio. Happy festivities. Xx

  4. I am really thinking about these hand blenders esp with roasted veggiies and pureeing them! Thanks for sharing this delicious recipe. Happy Holidays

  5. I love my immersion blender- so much easier than putting everything in the blender and then pureeing it.