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Prepared lemony kale and white bean soup. Served on a white plate topped with lemon wedge and red pepper flakes

Lemony Kale and White Bean Soup

A soup we go to when we need to feel good. Refreshing lemon, calcium rich kale, and creamy white beans make this a satisfying and comforting soup. Add a sprinkle of red pepper flakes for a little kick and sinus relief.
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Servings: 2
Ingredients Method

Ingredients
  

  • 1 15 oz can white beans cannellini or navy beans
  • 4 cups kale tightly packed. remove any large stems
  • 1 carrot peeled and cut into half moons
  • ½ onion diced
  • 1 celery stalk diced
  • 2 cloves garlic chopped
  • ½ tsp Italian seasoning or rosemary, thyme, and oregano
  • ¼ tsp red pepper flakes optional
  • 1 large lemon juiced
  • 4 cups vegetable broth
  • ¼ tsp salt

Method
 

  1. In a pot heat some olive oil over medium high heat and add ½ onion, 1 celery stalk, and 1 carrot. Cook until soft, then add 2 cloves garlic, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp red pepper flakes (if using). Let those flavors and aromas develop for 1 -2 minutes, making sure the garlic doesn't burn.
  2. Add 4 cups vegetable broth and bring to a boil.
  3. Add add 1 15 oz can white beans, 4 cups kale, and the juice of 1 large lemon. Cook for a couple minutes for the kale to soften.
  4. Serve hot with extra lemon.