Tuscan-Style White Bean and Kale Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 cups vegetable broth
• 2 cans cannellini beans drained and rinsed
• 1 bunch kale chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes
• to taste salt and pepper
• 1 tablespoon lemon juice freshly squeezed

Instructions

1. 1 Heat the olive oil in a large pot over medium heat.
2. 2 Add the diced onion and sauté for about 5 minutes until translucent.
3. 3 Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. 4 Pour in the vegetable broth and bring to a simmer.
5. 5 Add the cannellini beans, chopped kale, dried thyme, dried rosemary, and red pepper flakes. Stir to combine.
6. 6 Simmer the soup for about 20-25 minutes until the kale is tender.
7. 7 Season the soup with salt and pepper to taste.
8. 8 Stir in the freshly squeezed lemon juice just before serving.
9. 9 Ladle the soup into bowls and serve hot.