Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- 1 bunch kale, chopped
- 1 tablespoon lemon juice
- Optional: Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This is the time to let the aroma fill your kitchen, much like the welcoming scent of my grandmother’s home.
- Add the minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the vegetable broth and add the drained white beans. Stir in the thyme, rosemary, bay leaf, and season with salt and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes. This is the perfect moment to take a breath, perhaps share a story with your kids, or simply enjoy the process.
- Add the chopped kale to the pot and continue to simmer for another 5 minutes, until the kale is wilted and tender.
- Stir in the lemon juice, then taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
- Ladle the soup into bowls and sprinkle with Parmesan cheese if desired. Serve hot and watch as the steam carries the delicious aroma throughout your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International