Lemony White Bean Soup with Kale
Servings: 6 (1-½ cup) servings
Ingredients
- 1 tablespoons olive oil
- 1 large yellow onion diced
- 2 large carrots diced or sliced
- 2 celery stalks diced or sliced
- 4 cloves garlic minced
- 3 cans (15 oz each) cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon crushed red pepper or to taste
- 1 large lemon juiced and zested
- 2 cups kale destemmed and torn into small pieces
- ½ cup grated parmesan cheese optional for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
- Add the rinsed navy beans and pour in the vegetable broth. Stir in the oregano, parsley, salt, and crushed red pepper to taste. Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer, stirring occasionally for 10 to 15 minutes.
- Remove from the heat. Add the lemon zest, lemon juice, and torn kale, cooking until the kale is wilted, about 2 to 3 minutes. Taste and adjust the seasoning as needed.
- Serve and top with grated parmesan cheese.
Notes
Storage: Allow the soup to cool before refrigerating. Refrigerate in an airtight container for 3 to 4 days or freeze for up to 3 months. I recommend freezing individual portions. Thaw in the fridge overnight before reheating. Warm in a pot over medium heat or microwave covered until heated through.
Vegetarian: Parmesan is not always vegetarian because it sometimes uses rennet. However, many brands (365 Whole Foods, Kroger, Organic Valley, and Trader Joe's) are vegetarian-friendly.
