White Bean and Kale Soup

This is a pantry soup with one fresh green. The beans make it filling without meat. Kale goes in at the end so it softens without turning gray.

Ingredients

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• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 can (15 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 cans (15 oz each) white beans, rinsed
• 3 cups chopped kale, stems removed
• 1/2 tsp salt
• 1 tbsp lemon juice
• Grated Parmesan, optional

How to make it

1. Heat the oil in a pot over medium heat. Cook the onion and carrots for 6 minutes.
2. Add the garlic and thyme for 30 seconds.
3. Add the tomatoes, broth, beans, and salt. Simmer for 15 minutes.
4. Stir in the kale and cook for 4 minutes, until tender.
5. Add the lemon juice. Serve with Parmesan if you like.

Substitutions

• Spinach can replace the kale. Stir it in during the last minute.
• Cannellini, navy, or great northern beans all work.
• Chicken broth can replace vegetable broth.

Storage

Refrigerate for up to 4 days. The soup thickens as it sits. Add broth when you reheat it until steaming.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.