This is what eating a whole foods diet is all about. This soup is the quintessential simple, delicious, whole foods meal! Just real, whole, simple ingredients.
If the super healthy thing isn’t enough…the next best reason to love this soup? It’s so easy. After a few minutes of washing and chopping, the pot does the rest of the work for you, and it’s done in just about 30 minutes start to finish. So perfect for a busy weeknight. Plus, my kids really enjoy this soup, so I may be making it weekly this winter!
The recipe also begs to be played around with, using whatever vegetables you have on hand. An onion can easily substitute for the leek, or you could add additional vegetables to make it heartier and add even more nutrition! Celery, diced tomatoes, peppers…they’d all make great additions to this soup. You can experiment with spices as well. I used oregano here, but you could use thyme, basil, tarragon, sage or whatever spices you love.
The lemon adds a nice brightness to the soup, but it can be left out, if you’re not a fan. The options are endless, and that’s the way I like it!
I hope you enjoy!
Kale and White Bean Soup with Lemon
Serves 4-6
Ingredients:
2 tablespoons extra virgin olive oil
1 leek, chopped (white and light green parts, only)
2 carrots, chopped
2 cloves garlic, minced
1 teaspoon oregano (or 1 tablespoon fresh)
2 (15 oz) cans great northern beans (or cannellini beans), rinsed and drained
6 cups vegetable broth (or can use a combo of broth and water)
1 bunch kale, stems removed and chopped
juice from 1 lemon (about 2 tablespoons)
sea salt and fresh ground pepper, to taste
Directions
Heat the olive oil in a large pot over medium heat. When the oil is hot, add leeks and carrots and saute until soft (about 5 minutes). Add minced garlic and oregano and saute about a minute, until fragrant. Add beans and broth. Bring just to a boil, then turn the heat down, add the kale and simmer until kale is soft and bright green. Before serving add the fresh lemon juice, salt and pepper to taste.
