Description
A hearty and nutritious soup featuring creamy white beans, tender kale, and aromatic herbs in a savory broth.
Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant. Pour in vegetable broth and bring to a simmer.
- Stir in cannellini beans, thyme, rosemary, salt, and pepper. Simmer for 15 minutes to allow flavors to meld.
- Add chopped kale and cook for another 5-7 minutes until kale is tender. Stir in lemon juice and adjust seasoning if needed.
- Serve hot, optionally garnished with a drizzle of olive oil or grated Parmesan cheese.
Notes
You can customize the seasonings to taste.