Kale and white bean soup with tomato and fresh lemon juice
Serves 6
1 medium white onion, chopped
4 cloves garlic, minced
2 cans low sodium chicken broth
2 cans white beans, such as cannellini, great northern or navy
2 cups chopped kale leaves, stems removed
2 tomatoes, seeds removed, diced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
kosher salt to taste
2 teaspoons finely chopped Italian parsley
1 lemon, juiced, seeds removed
1. Saute Onion & Garlic: In a medium saucepan over medium-high heat, saute onion and garlic until onion is tender, about 5 minutes, stirring often.
2. Make Broth: Add broth and 1 can of beans, tomatoes, basil and thyme to pot and bring to a simmer, stirring often.
3. Puree Beans: Meanwhile, in a food processor, puree the remaining beans, with their liquid, until smooth.
4. Thicken Soup: Add pureed beans to saucepan to thicken soup, stir to combine, and continue to simmer another 5 minutes.
5. Add Lemon: Add lemon juice and stir. Test seasoning and adjust salt to taste. Continue to cook another 5 minutes.
6. Serve & Enjoy: To serve, ladle into bowls and sprinkle with parsley. Enjoy!
