Description
A hearty and nutritious soup made with white beans and kale.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 4 cups chopped kale
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic, sauté until softened.
- Pour in vegetable broth and bring to a boil.
- Add white beans, kale, and thyme. Reduce heat and simmer for 15 minutes.
- Season with salt, pepper, and lemon juice before serving.
Notes
- Feel free to add other vegetables like carrots or celery.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg