Delish: Eat Like Every Day’s the Weekend
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 237
Ingredients
- 1 tbsp.
extra-virgin olive oil
- 1/2
yellow onion, finely chopped
- 2
stalks celery, finely chopped
- 1
leek, cleaned and thinly sliced (white and pale green parts only)
- 3
cloves garlic, minced
- 2 tsp.
thyme, freshly chopped
- 1/2 tsp.
red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
- 4 c.
low-sodium vegetable broth
- 2 c.
water
- 2
(15.5-oz.) cans cannellini beans, drained and rinsed
Juice of 1 lemon
- 1
large bunch kale, removed from stems and torn into medium pieces
Freshly grated Parmesan, for serving
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.
- Step 2Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.
- Step 3Garnish with Parmesan before serving.
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