A zesty soup of tender kale and white beans with lemon and garlic, perfect for a light, nourishing meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery ribs, sliced
05 - 4 cloves garlic, minced
06 - 6 cups curly kale, stems removed and leaves chopped
→ Beans & Broth
07 - 2 cans (15 ounces each) cannellini or great northern beans, rinsed and drained
08 - 6 cups low-sodium vegetable broth
→ Flavorings & Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Zest of 1 lemon
13 - Juice of 1 lemon
14 - Salt and freshly ground black pepper to taste
→ Finishing Touches
15 - 2 tablespoons chopped fresh parsley, optional
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute until fragrant. Stir in thyme, oregano, and red pepper flakes if using.
03 - Add the beans and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
04 - Add the chopped kale and cook for 10 to 12 minutes until tender but still vibrant in color.
05 - Stir in lemon zest and juice. Season with salt and pepper to taste.
06 - Remove from heat. Ladle into bowls and garnish with fresh parsley if desired.
