Kale Soup
Love and Lemon’s has some great recipes.
I used this recipe back in my own kitchen before we started our mission. With the coming and going of the mission sometimes, you don't just want food; you want good healthy food. This dish absolutely has the "hit the spot" factor. What's interesting is how, despite using the same named ingredients, the outcome has a slightly different flavor. But I still really enjoyed it.
Ingredients:
¼ cup extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt, plus more to taste
½ teaspoon dried thyme
Freshly ground black pepper
4½ cups cooked white beans, drained and rinsed
4 cups vegetable broth
6 cups chopped kale leaves
2 tablespoons fresh lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.
