Description
A cozy and nourishing soup made with cannellini beans and kale, perfect for chilly days.
Ingredients
Scale
- 1 can cannellini beans (drained and rinsed)
- 1 bunch kale (chopped)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: Fresh lemon juice for serving
Instructions
- In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and garlic. Cook until softened, about 3-5 minutes.
- Add the chopped kale and cook for 2-3 minutes until it wilts down.
- Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce to a simmer for 15-20 minutes.
- Add salt and pepper to taste.
- Squeeze in fresh lemon juice before serving.
- Ladle the soup into bowls and serve.
Notes
This soup holds up well in the fridge for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: soup, healthy recipe, vegetarian, kale, beans
