Tuscan Lemon, Kale, and White Bean Soup
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 2 tbsp. olive oil
- 2 tbsp. olive oil
- 3 carrots, peeled and chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 stalks celery, chopped
- 1 small yellow onion, chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- Juice and zest of 1 lemon
- 1 tsp. salt
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. freshly ground black pepper
- 1 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh thyme
- ½ tbsp. chopped fresh rosemary
- ½ tbsp. chopped fresh rosemary
- ½ tbsp. dried oregano
- ½ tbsp. dried oregano
- 2 cans white beans (navy beans or great northern beans)
- 2 cans white beans (navy beans or great northern beans)
- 6 cups vegetable broth
- 6 cups vegetable broth
- 5-6 large stalks of kale, stems removed and chopped
- Heat olive oil in a large pot. Add carrots, celery, onion, and garlic and cook until tender
- Add lemon zest, salt, pepper, thyme, rosemary, and oregano and cook for an additional few minutes.
- Add beans, vegetable broth, and lemon juice. Bring to a boil and then reduce to a simmer.
- Add kale by the handful, cooking until wilted.
- Simmer for an additional 10-15 minutes. Taste add more seasonings as desired.
- Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/tuscan-lemon-kale-and-white-bean-soup/
3.5.3251