Gluten Free · Gremolata olive oil · Soups and Breads ·Mar 26, 2024

Vegetarian Kale Soup

Name: Vegetarian Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon Fustini's Gremolata olive oil; 1/2 yellow onion, finely chopped; 2 stalks of celery, finely chopped; 1 leek, cleaned and thinly sliced (white and pale green parts only); 3 cloves garlic, minced; 2 teaspoons thyme, freshly chopped; 1/2 teaspoon red pepper flakes (optional); Kosher salt & freshly ground black pepper; 4 cups low-sodium vegetable broth; 2 cups water; 2 (15.5-oz.) cans of cannellini beans drained and rinsed; Juice of 1 lemon; 1 large bunch of kale, removed from stems and torn into medium pieces; freshly grated Parmesan, for serving

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

1 tablespoon Fustini's Gremolata olive oil
1/2 yellow onion, finely chopped
2 stalks of celery, finely chopped
1 leek, cleaned and thinly sliced (white and pale green parts only)
3 cloves garlic, minced
2 teaspoons thyme, freshly chopped
1/2 teaspoon red pepper flakes (optional)
Kosher salt & freshly ground black pepper
4 cups low-sodium vegetable broth
2 cups water
2 (15.5-oz.) cans of cannellini beans drained and rinsed
Juice of 1 lemon
1 large bunch of kale, removed from stems and torn into medium pieces
freshly grated Parmesan, for serving

Directions

In a large pot over medium heat, heat olive 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.
Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken the soup. Let simmer for 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes. Garnish with Parmesan before serving.

Vegetarian Kale Soup