Italian White Bean and Kale Soup

A hearty and nutritious soup featuring white beans, kale, and vegetables in a flavorful broth, enhanced with herbs and a squeeze of lemon.

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 cup, chopped Yellow Onion
• 1/2 cup, chopped Carrot
• 1/2 cup, chopped Celery
• 2 cloves, minced Garlic
• 1 cup, rinsed and drained Canned Cannellini Beans
• 4 cups Vegetable Broth (low sodium)
• 2 cups, chopped Lacinato Kale
• 1/2 teaspoon Dried Thyme
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper
• 1 teaspoon (fresh) Lemon Juice
• 1 (optional) Parmesan Rind (Dairy-Free)

Instructions

1. In a large pot or Dutch oven, heat extra virgin olive oil over medium heat. Add yellow onion, carrot, and celery and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more, until fragrant.
3. Stir in cannellini beans, vegetable broth, kale, thyme, and bay leaf. Season with salt and pepper.
4. Add the dairy-free parmesan rind (if using).
5. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or until kale is very tender and flavors have melded. Remove bay leaf and parmesan rind before serving.
6. Stir in fresh lemon juice just before serving.
7. Serve hot, drizzled with a bit more extra virgin olive oil if desired.

Cuisine: Italian

Suitability: Vegetarian,Dairy-Free,Gluten-Free

Prep Time: 15 mins

Cook Time: 40 mins

Serving Size: 1

Meal Type: lunch