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Kale and White Bean Soup
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook for 5 minutes, or until softened.
- Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the vegetable broth and bring to a simmer.
- Add the white beans, chopped kale, dried thyme, salt, black pepper, and red pepper flakes to the pot.
- Simmer for 15-20 minutes, or until the kale is tender.
- Stir in the lemon juice and adjust seasoning to taste.
- Serve hot and enjoy!
Kale and White Bean Soup has a rich history rooted in Italian cuisine, particularly in the regions of Tuscany and Umbria. This hearty and nutritious dish has been a staple for centuries, known for its simple yet flavorful combination of ingredients. Chefs like Lidia Bastianich and Mario Batali have popularized this dish in the United States, incorporating their own unique twists. The best versions of this soup can be found in authentic Italian trattorias, where the use of high-quality cannellini beans and fresh, vibrant kale is essential. Some alternative methods for making this dish include adding pancetta for a smoky flavor or using a Parmesan rind for added depth.
45 min
6
250 calories
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