Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

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