Tuscan Lemon, Kale, and White Bean Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 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
Instructions
  1. Heat olive oil in a large pot. Add carrots, celery, onion, and garlic and cook until tender
  2. Add lemon zest, salt, pepper, thyme, rosemary, and oregano and cook for an additional few minutes.
  3. Add beans, vegetable broth, and lemon juice. Bring to a boil and then reduce to a simmer.
  4. Add kale by the handful, cooking until wilted.
  5. Simmer for an additional 10-15 minutes. Taste add more seasonings as desired.
  6. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/tuscan-lemon-kale-and-white-bean-soup/