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White Bean And Kale Soup

White Bean And Kale Soup
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Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cups vegetable or chicken broth
  • 2 cans (15 oz each) Cannellini beans, rinsed and drained
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper to taste
  • 1 tablespoon lemon juice
  • Grated parmesan cheese (optional for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
  2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another 1 minute until the garlic is fragrant, being careful not to let it burn. This step helps release the essential oils from the dried herbs for maximum flavor.
  3. Pour in the vegetable or chicken broth and add the rinsed cannellini beans. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld together and the vegetables to finish softening.
  4. Add the chopped kale to the pot. Stir well and cook for 2 to 3 minutes, or until the kale has wilted and turned a vibrant green. If you prefer your kale very soft, you can simmer it for a few extra minutes.
  5. Remove the pot from the heat. Stir in the lemon juice to brighten the flavors. Season with salt and black pepper to taste. Ladle the soup into bowls and top with grated parmesan cheese if desired.

Find it online: https://www.diannemeals.com/healthy/white-bean-and-kale-soup/