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 teaspoon dried rosemary
• 1 teaspoon red pepper flakes
• to taste salt and pepper
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Heat the olive oil in a large pot over medium heat.
2. 02
   Add the diced onion and sauté for about 5 minutes until translucent.
3. 03
   Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. 04
   Pour in the vegetable broth and bring to a simmer.
5. 05
   Add the cannellini beans, chopped kale, dried thyme, dried rosemary, and red pepper flakes. Stir to combine.
6. 06
   Simmer the soup for about 20-25 minutes until the kale is tender.
7. 07
   Season the soup with salt and pepper to taste.
8. 08
   Stir in the freshly squeezed lemon juice just before serving.
9. 09
   Ladle the soup into bowls and serve hot.