Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
- 1 can cannellini beans, drained and rinsed
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth and add the thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the kale or spinach and cannellini beans, and simmer for another 5 minutes.
- Stir in the lemon juice and adjust seasoning if necessary.
- Serve warm and enjoy your comforting soup.
Notes
To preserve flavor, add lemon juice just before serving. This soup reheyats beautifully and is forgiving if you need to pause while cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg