Rustic bean soup
Ingredients
- 1 red onion diced
- 1/2 bunch kale stems sliced finely, leaves chopped into ribbons
- 2 branches celery diced
- 3 carrots diced
- 1 zucchini diced
- 1 red pepper diced
- 3 cloves garlic minced
- 1 teaspoon thyme crushed between your fingers
- 1 teaspoon oregano
- 1/4 cup lemon juice
- 6 cups vegetable broth reconstituted from powder is fine
- 1 can cannellini (or Great Northern) beans drained and rinsed (or 1 1/2 cups cooked beans)
- 1/2 tsp salt optional
- fresh ground pepper to taste
Instructions
- In a large saucepan on medium heat, cook the onion and kale stem slices in 1 tsp olive oil with a generous pinch of salt for about 5 min, stirring occasionally.
- Add celery and carrots, cook 3 more min.
- Add zucchini and red pepper, cook 2 min.
- Add garlic, thyme, and oregano. Stir and cook 30 sec.
- Add lemon juice, scrape the bottom of the pan to detach caramelized bits.
- Add vegetable broth and cannellini beans, bring to a boil then reduce to an active simmer. Cook 15 min or until all the vegetables are tender.
- Taste and adjust seasoning, adding plenty of fresh pepper.
- Add the kale leaves and stir.