Be Healthy Y'all!

White Bean, Rosemary, and Kale Soup

2 cans White Beans (drained and rinsed)

4 Cups vegetable stock

3 tbsp olive oil

½ cup unsalted butter

1 sprig of rosemary

2 sprigs of thyme

1 bay leaf

½ small yellow onion (chopped)

2 clove garlic (chopped)

Tbsp lemon zest

½ cup cubed parmesan cheese rinds (optional)

Bunch kale, stemmed, chopped and rinsed (you can use ANY thick leafy green! I like to use whatever is freshest at the store or market)

salt & pepper to taste

Into a medium pot on low heat, add the olive oil and butter until the butter is melted. Add the chopped onion and let sauté on low heat until the onion is translucent, 10-15 mins. Then add the garlic, rosemary, thyme, bay leaf and sauté for another 3 minutes. Stir in the white beans, then add the stock and bring to a boil. Reduce heat and simmer for 30 minutes, or until the beans are super tender. Remove the herbs, and bay leaf. Add salt and pepper to taste. At this point you could use a hand held blender to blend the beans into a smooth textured soup, or you could transfer to a blender (carefully, with the hot liquid), I don’t have either and I personally prefer the texture of the whole beans.

Now, add the lemon zest and cheese rinds and let simmer for another 10 minutes. Now stir in the greens until bright green and slightly wilted. *

*an option for making the soup FRESH every time if you’re not going to serve the whole pot all at once. Ladle the soup into a bowl and THEN stir in a handful of greens. Let the soup cool and then transfer to a tupperware container and refrigerate, place the rest of your rinsed greens into a big zip lock baggie with a paper towel, and then add a handful to each serving when as you reheat. Otherwise the greens get unpleasantly wilted and slimy as you continue to reheat the soup.

Serves 4-6