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–+ servings

Tuscan White Bean and Kale Soup

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Rett Soup
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 cans (15 ounces each) low-sodium white beans, drained and rinsed
  • 4 cups chopped kale
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Pour in the low-sodium vegetable broth. Add the white beans, rosemary, and black pepper. Bring the mixture to a gentle boil.
  • Reduce the heat and simmer for 15 minutes to let the flavors blend.
  • Add the kale and stir until it wilts, about 3 to 4 minutes.
  • Remove the pot from the heat and stir in the lemon juice before serving.

merknader

Simmer the soup just until the kale turns bright green to keep its texture. Leftovers store well in the refrigerator for up to three days. Reheat gently on the stove and add a splash of broth if the mixture thickens. For extra brightness, serve with an additional wedge of lemon on the side.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife