Description
A creamy, hearty Italian-inspired soup featuring nutrient-dense kale and buttery cannellini beans. Naturally vegan and gluten-free, it’s the ultimate comfort food for chilly days.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 Yellow Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 4 cloves Garlic, minced
- 1 tsp Fresh Rosemary, chopped
- 2 cans (15oz) Cannellini Beans, drained and rinsed
- 6 cups Vegetable Broth
- 1 bunch Lacinato Kale, stemmed and chopped
- 1 tbsp Lemon Juice
- Salt and Black Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in the minced garlic and rosemary; cook for 1 minute until fragrant.
- Add the vegetable broth and cannellini beans. Bring to a boil, then simmer for 15 minutes.
- Use a potato masher or fork to crush a few beans against the side of the pot to thicken the broth.
- Stir in the chopped kale and cook for 2-3 minutes until wilted but still vibrant green.
- Remove from heat, stir in lemon juice, and season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian