White Bean and Kale Soup

🛒 Ingredients

• Olive Oil 4 g · 34 kcal
• Onion 25 g · 10 kcal
• Carrot 13 g · 5 kcal
• Celery 10 g · 2 kcal
• Garlic 3 g · 3 kcal
• Vegetable Broth 240 g · 10 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Canned Cannellini Beans 63 g · 88 kcal
• Kale 25 g · 13 kcal
• Dried Thyme 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
2. Stir in minced garlic and dried thyme; cook for another minute until fragrant. Pour in vegetable broth and diced tomatoes, then add the bay leaf.
3. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes to allow flavors to meld.
4. Add the drained cannellini beans and chopped kale to the pot. Stir well and continue to simmer for another 5-10 minutes, or until kale is tender-crisp.
5. Remove the bay leaf, taste and adjust seasoning with salt and pepper as needed. Serve hot, optionally garnished with a drizzle of olive oil or fresh herbs.