Best Vegetarian Kale Soup

Name: Best Vegetarian Kale Soup
Total time: 45 min
Yield: 6
Ingredients: freshly grated parmesan, for serving; 1 Tbsp extra-virgin olive oil; 2 stalks celery, finely chopped; 1 leek, cleaned thinly sliced; 3 cloves garlic, minced; 2 tsp thyme, freshly chopped; kosher salt; freshly ground black pepper; 4 c. low-sodium vegetable broth; 2 c. water; 2 cans cannellini beans, drained rinsed; 1 juice of lemon; 1 large bunch kale, removed from stems torn into medium pieces; 1/2 yellow onion, finely chopped; 1/2 tsp red pepper flakes

45 mins

Total time

6

Serving

15

Ingredients

Enable cook mode

Ingredients

freshly grated parmesan, for serving

Tbsp

extra-virgin olive oil

stalks celery, finely chopped

leek, cleaned thinly sliced

cloves garlic, minced

tsp

thyme, freshly chopped

kosher salt

freshly ground black pepper

low-sodium vegetable broth

water

cans cannellini beans, drained rinsed

juice of lemon

large bunch kale, removed from stems torn into medium pieces

¹⁄₂

yellow onion, finely chopped

¹⁄₂

tsp

red pepper flakes

Directions

Step 1

In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.

Step 2

Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.

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