Prep 15m Cook 30m Ready in 45m 6 Servings
Procedure:
Ingredients
-
1 tbsp.
extra-virgin olive oil
- 1/2
yellow onion, finely chopped
- 2
stalks celery, finely chopped
- 1
leek, cleaned and thinly sliced (white and pale green parts only)
- 3
cloves garlic, minced
- 2 tsp.
thyme, freshly chopped
- 1/2 tsp.
red pepper flakes (optional)
-
Kosher salt
-
Freshly ground black pepper
- 4 c.
low-sodium vegetable broth
- 2 c.
water
- 2
(15.5-oz.) cans cannellini beans drained and rinsed
-
Juice of 1 lemon
- 1
large bunch kale, removed from stems and torn into medium pieces
-
Freshly grated Parmesan, for serving
- 1 tbsp.extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 leek, cleaned and thinly sliced (white and pale green parts only)
- 3 cloves garlic, minced
- 2 tsp. thyme, freshly chopped
- 1/2 tsp. red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
- 4 c. low-sodium vegetable broth
- 2 c. water
- 2 (15.5-oz.) cans cannellini beans drained and rinsed
- Juice of 1 lemon
- 1 large bunch kale, removed from stems and torn into medium pieces
- Freshly grated Parmesan, for serving
Directions
- In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.
- Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken the soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.
- Garnish with Parmesan before serving.