January is the month that feels like it’s about 98 days long. Everyone, myself included, loves winter weather for Christmas and New Years, but once the holidays have passed my sights are set on spring. The weather may still be chilly, but we all want fresh spring flavors, and this Tuscan lemon, kale, and white bean soup is perfect. Nice and light, packed with fresh vegetables and herbs, and finished with a bright lemon flavor, it is the only thing you’ll want to enjoy as you wait for warmer weather.
I have always loved kale and constantly have a bunch or two in the refrigerator, which annoys my husband a bit because it takes up a lot of space before it’s cooked down. Once the spring and summer roll around, I can buy locally-grown organic kale for just $1 a bunch and will also grow it in my own garden. I don’t typically put it in my smoothies (I prefer spinach in those), but I do love kale chips, kale salad, and using kale in soups like this one.
The key in this soup is to chop the kale into pretty small pieces. Even though the kale cooks down really well in soup, if you have long stringy pieces that makes it more difficult to eat. Chopped up is the way to go for soups! Lemon is such a great pair for kale, even if you just saute it with a little olive oil. With white beans and fresh herbs added in, it’s the perfect soup to enjoy as we enter what seems like the seventh week of January.
Simple and delicious, this soup belongs on your menu for Meatless Monday or any day of the week!
- 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!
[…] but January and February I’m looking for a little bit of a brighter flavor profile. My lemon, kale, and white bean soup is perfect for that, and so is this cozy cilantro chicken and rice soup. It’s filling and […]