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–+ servings

Lemony Kale and White Bean Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • Zest and juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Pour in the vegetable broth and add the white beans along with the dried thyme. Bring the mixture to a simmer.
  • Add the chopped kale to the pot. Cook for 5 minutes, stirring occasionally, until the kale wilts.
  • Remove the pot from the heat. Stir in the lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed before serving.

merknader

Stir the lemon juice in after removing the pot from heat to keep the flavor bright and fresh. For a heartier version, add an extra can of beans. Leftovers store well in the fridge for up to three days; reheat gently on the stove and add a splash of broth if the soup thickens.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon