healthy kale bean soup
Selasa, 02 Juli 2019
INGREDIENTS :
1 tbsp. extra-virgin
olive oil
1/2 yellow
onion, finely chopped
2 stalks
celery, finely chopped
leek, cleaned
and thinly sliced (white and pale green parts only)
3 cloves
garlic, minced
2 tsp. thyme,
freshly chopped
1/2
tsp. red pepper flakes (optional)
Kosher salt
Freshly
ground black pepper
4 c. low-sodium
vegetable broth
2 c. water
2 (15.5-oz.)
cans cannellini beans, drained and rinsed
Juice of 1
lemon
1 large
bunch kale, removed from stems and torn into medium pieces
Freshly
grated Parmesan, for serving
METHODS :
1. In a large pot over medium heat, heat oil.
And then add onion, celery, and leek and cook until slightly soft, 6 minutes. Add
garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1
minute more. Season with salt and pepper.
2. Add broth, water, and beans and bring to a
simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let
simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, for about 3
minutes.
3. Garnish with Parmesan before serving.