Kale and White Bean Soup 

Adapted from Bon Appetit 

Ingredients 

  • 1 tsp olive oil 

  • ½ small onion, diced

  • 1 garlic clove, minced

  • 1 small bunch Tuscan kale, stems removed and chopped, leaves thinly sliced 

  • 1 14-oz can cannellini beans, drained

  • 4 cups chicken broth

  • Sea salt 

  • ½ cup chopped fresh flat leaf parsley 

  • Lemon, for serving 

Directions 

  1. Heat oil in a large heavy bottomed pot over medium heat. Add onion, garlic, and kale stems. Cook, stirring occasionally, until onion is soft, 6-8 minutes. Stir in kale and wilt, about 3 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer 15-20 minutes. Season with salt to taste. 

  2. Serve with fresh parsley and a drizzle of lemon. 

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