Lemon, Kale & White Bean Soup [Recipe]
Beans are a fantastic way to add more fiber and protein to your diet. I might come from the land of baked beans on toast but beans are actually pretty versatile in the kitchen! One of my favorite ways to prepare them is by throwing them into soups and stews. Whether you’re vegan or just looking to add more nutrient dense meals into your day then a bean soup has to be one of the most economical and convenient ways of doing exactly that. Soup is so easy to make in bulk and transport with you to work or reheat at home after a long day at the office.
Recipe inspiration from Fork Knife Swoon.
Note you can also allow your soup to cool and then store in bulk in the freezer. It’s the perfect solution for when you’re having a busy week and need something quick and easy for lunch or dinner!
Lemony Kale and White Bean Soup
- 1 Tbsp olive oil
- 1 large yellow or sweet onion minced
- 1/2 Tbsp fresh garlic crushed
- 1 Tbsp unsalted butter
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/8 tsp dried oregano
- 1 small lemon juiced
- 4 cups 32 oz rich chicken or vegetable stock
- kosher salt and freshly-ground black pepper to taste
- 2 15 oz cans cooked cannelini beans, drained (not rinsed)
- 1-1/2 cups loosely-packed kale (or sub. spinach or Swiss chard), removed from rough stems and torn into small pieces
- Add the olive oil to a heavy-bottomed stock pot over medium heat until simmering.
- Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown. Add the garlic and cook for another minute or two. Stir in the herbs and let cook for another minute or two until the onions are lightly golden.
- Add the lemon juice followed by the stock and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
- Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. Serve warm.