White Bean and Kale Soup

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
   • Stir in the minced garlic, dried thyme, and optional red pepper flakes. Cook for 1 minute more until fragrant.
2. 2

   Simmer the Soup Base

   • Pour in the vegetable broth, add the rinsed cannellini beans, and the bay leaf. Stir everything together.
   • Increase the heat to bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes to allow the flavors to meld.
3. 3

   Wilt the Kale

   • Uncover the pot and add the chopped kale in large handfuls, stirring after each addition to help it wilt down.
   • Once all the kale is in the pot, continue to simmer for another 5-7 minutes, or until the kale is tender to your liking.
4. 4

   Finish and Season

   • Remove the pot from the heat and discard the bay leaf.
   • Stir in the fresh lemon juice, salt, and black pepper.
   • Taste the soup and adjust the seasoning as needed. You may want more salt, pepper, or a little more lemon juice to brighten the flavors.
5. 5

   Serve

   • Ladle the hot soup into bowls.
   • Garnish with freshly grated Parmesan cheese, if using, and an extra drizzle of olive oil.