Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 2 cans (15 oz each) white beans, drained and rinsed
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 bay leaf
– Salt and pepper to taste
– 2 cups kale, chopped
– Juice of 1 lemon
– Grated Parmesan cheese for serving (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Can opener
– Knife and cutting board
– Measuring cups and spoons
Step-by-Step Instructions
To start, I heat the olive oil in my trusty large pot over medium heat. The moment the oil begins to shimmer, I toss in the diced onion, carrots, and celery. I let them sauté for about 5 minutes until they soften and the aroma fills the kitchen. Then, I add the minced garlic and give it an extra minute, allowing the garlic to become fragrant but not burned. This base is what gives the soup its initial warmth and depth of flavor. (See the next page below to continue steps…)