White Bean, Lemon & Kale Soup
Ingredients
- 2 Tbsp olive oil
- 1 small onion, cut in half and thinly sliced
- 2 cloves garlic, minced
- ¼ tsp dried thyme leaves, crushed
- 1 cup chopped kale leaves
- 3 oz mushrooms, sliced (about 1 cup)
- 3 cups vegetable broth
- 1 can (15 oz) white cannellini beans, rinsed and drained
- 2 tsp lemon juice
Instructions
- Heat the oil in a 3-quart saucepan over medium-low heat. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and thyme and cook and stir for 1 minute.
- Increase the heat to medium-high. Add the kale and mushrooms to the saucepan and cook for 5 minutes or until the kale is wilted, stirring occasionally. Stir in the broth and beans and heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes or until the vegetables are tender, stirring occasionally. Stir in the lemon juice. Season to taste.
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