Description
A rustic and hearty Italian-inspired soup featuring creamy cannellini beans and fresh Lacinato kale in a savory garlic broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups Lacinato kale, stems removed and chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and carrots, sautéing for 5-7 minutes until translucent.
- Add minced garlic to the pot and cook for 60 seconds until fragrant.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the drained cannellini beans. Use a potato masher to crush about 1/4 of the beans to thicken the soup.
- Add the chopped kale and cook for 3-5 minutes until the leaves are wilted but still green.
- Remove from heat and stir in the lemon juice, salt, and black pepper. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tuscan