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–+ servings

Mediterranean White Bean Kale Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 bunch kale, stems removed and leaves chopped
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • Juice of 1 lemon
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until the onion softens.
  • Stir in the garlic and cook for one minute until fragrant. Add the kale and cook until it begins to wilt.
  • Pour in the vegetable broth and add the white beans and oregano. Bring the soup to a simmer and cook for 15 minutes.
  • Remove the pot from the heat. Stir in the lemon juice and season with salt and black pepper.

merknader

Make the soup a day ahead so the flavors have time to deepen. Store leftovers in airtight containers in the fridge for up to four days. Reheat gently on the stove and add a small squeeze of fresh lemon if the broth tastes flat after chilling.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife