Easy White Bean and Kale Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion (chopped)
• 1 large carrot (chopped)
• 1 large stalk celery (chopped)
• 3 cloves garlic (minced)
• 15 ounces fire roasted diced tomatoes
• 4 cups homemade vegetable broth (or sub with your favorite store bought variety)
• 1 spring thyme (substitute with 1 teaspoon dried)
• 1 bay leaf
• 2 cans cannelini beans (rinsed and drained)
• 1 bunch kale (torn, tough stems discarded)
• 1 tablespoon fresh lemon juice
• salt and freshly ground black pepper (to taste)

Instructions

1. 1

   Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrot, celery and garlic and saute for 5-7 minutes or until softened.

2. 2

   Add the diced tomatoes, broth, sprig of thyme, bay leaf and beans and stir to combine. Bring to a boil then reduce heat and simmer for 20 minutes. Stir in the kale during the last 5 minutes.

3. 3

   Remove from heat and remove the bay leaf and thyme sprig, then stir in the lemon juice. Adjust the seasoning as needed and enjoy!