Kale Soup
Ingredients
The soup
-
¼
cup
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
medium
carrot, chopped
-
2
ribs
celery, chopped
-
2
cloves
garlic, chopped
-
1
tablespoon
chopped fresh rosemary
-
1
teaspoon
sea salt
-
½
teaspoon
dried thyme
-
to taste
freshly ground black pepper
-
4½
cups
cooked white beans, drained and rinsed
-
4
cups
vegetable broth
-
6
cups
chopped kale leaves
-
2
tablespoons
fresh lemon juice
For serving
-
to taste
homemade croutons
-
to taste
fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, celery, garlic, rosemary, salt, thyme, and pepper; cook until softened.
- Add beans and broth; simmer for 20 minutes.
- Blend half the soup until smooth and return it to the pot.
- Add kale and lemon juice; cook until kale wilts, adjusting consistency with water if necessary.
- Season to taste and serve with croutons and parsley.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
600mg
Cholesterol
0mg
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