Kale and white bean soup

Here’s a hearty and healthy Kale and White Bean Soup — cozy, comforting, and perfect for fall or anytime you want something nourishing but simple. It’s naturally vegetarian (or vegan), though you can add sausage or pancetta for extra richness.

🥣 Kale and White Bean Soup

📝 Ingredients (4–6 servings):

• 2 tbsp olive oil

• 1 medium onion, chopped

• 2–3 cloves garlic, minced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 6 cups vegetable broth (or chicken broth)

• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed

• 1 bunch kale, ribs removed, chopped (about 5–6 cups loosely packed)

• 1 tbsp lemon juice or red wine vinegar (for brightness)

🧑‍🍳 Instructions:

1. Sauté the Aromatics:

   • Heat olive oil in a large pot over medium heat.

   • Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.

   • Stir in garlic, thyme, oregano, red pepper flakes, salt, and pepper. Cook 1 minute more.

2. Add Broth and Beans:

   • Pour in broth and add white beans.

   • Bring to a boil, then reduce to a simmer.

   • Simmer for 15–20 minutes to let flavors meld.

3. Add Kale:

   • Stir in chopped kale and simmer another 5–10 minutes, until kale is tender but still green.

   • Add lemon juice or vinegar to brighten flavors.

4. Adjust & Serve:

   • Taste and adjust seasoning (you may need more salt depending on your broth).

   • Serve hot with crusty bread or a sprinkle of grated Parmesan (optional).

🥄 Optional Add-Ins:

• Parmesan rind: Drop in while simmering for extra umami.

• Sausage: Brown sliced Italian sausage or pancetta with the veggies.

• Pasta: Add 1/2 cup small pasta (like ditalini or orzo) with the broth.

• Smoked paprika: Adds a warm, smoky depth.