Tuscan Kale & White Bean Soup

Ingredients

• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 bunch Lacinato kale, chopped
• 2 can Cannellini beans, 15 oz each, drained
• 6 cup Vegetable broth, low sodium
• 1 tsp Dried oregano
• 1 pinch Salt & pepper
• 1 Lemon wedges

Directions

1. 1Warm olive oil in a Dutch oven; sauté onion until soft, 5 min.
2. 2Add garlic and oregano; cook 1 min.
3. 3Pour in broth and beans; simmer 15 min.
4. 4Stir in kale; cook 5 more min until tender.
5. 5Season, finish with lemon, and ladle into bowls.

Nutrition facts

Per serving · 4 servings

Tips

• Freezes beautifully — portion into jars for busy weeks.

Storage

Fridge 4 days; freezer 2 months.