Greens + Beans Soup

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 2 Bay leaves
  • 3 Celery stalks
  • 5 Garlic cloves
  • 6 packed cups Kale
  • 1 Onion
  • 1 Shallot, large
  • 1/2 tsp Thyme, dried
  • 4 cups White beans, cooked

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Liquids

  • 10 cups Water

Found on withfoodandlove.com

Description

Ingredients

• ¼ cup olive oil
• 1 onion, diced small
• 1 large shallot, minced
• 5 garlic cloves, minced
• 3 celery stalks, diced small
• ¼ cup lemon juice
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 teaspoon dried basil
• 10 cups water {or broth or combination, see notes}
• 4 cups cooked white beans {see notes}
• 6 - 8 packed cups kale, in bite-size pieces {see notes}

Directions

• In a large stock pot heat the olive oil over low and sweat the onions for 5 minutes. Then add in the shallot and garlic and sweat for 5 minutes longer. Then turn up the heat to low-medium and add in the celery and cook for another 5 minutes. Pour in the lemon juice, stir and scrape the browned bits from the bottom of the pot into the mixture.
• Next add in the salt, pepper, bay leaves, thyme, basil and water. Turn the heat up to medium and bring to a gentle boil. Then turn the heat down and simmer for 20 minutes.
• Lastly add in the cooked beans and kale and simmer until the kale is bright green and tender, about 3 - 5 minutes.
• Serve hot with a twist of pepper. And if youd like, parmesan cheese on top is a great way to finish this dish off.