BEST-EVER VEGETARIAN KALE SOUP

     Prep 15m         Cook 30m       Ready in 45m        6 Servings


Procedure:

Ingredients

  • 1 tbsp. 
    extra-virgin olive oil
  • 1/2 
    yellow onion, finely chopped
  • stalks celery, finely chopped
  • leek, cleaned and thinly sliced (white and pale green parts only)
  • 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
  • (15.5-oz.) cans cannellini beans drained and rinsed
  • Juice of 1 lemon
  • 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.

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