Heavenly Lemony White Bean and Kale Soup - Words Can NOT Explain The Flavors Of this One!

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often less expensive and cooks faster.

canned white beans

🥗Healthier: dried white beans

💰Cheaper: canned chickpeas

Chickpeas are often cheaper and provide similar texture.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-saving alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Place dry beans into a bowl and cover with water; let sit for 8 to 10 hours or overnight until plumped.

Transfer the beans to a colander and wash under running water until clean.

Put garlic cloves into a bowl, cover with hot boiling water, and let sit for 5 to 10 minutes.

Peel and dice the onion.

Remove garlic from water; the peels should come off easily. Roughly chop the garlic cloves.

Zest the whole lemon.

In a soup pot or pressure cooker, add the onions and garlic; mix until fragrant.

Add lemon zest and mix for about 30 seconds until the onions are golden.

Add the washed beans and season with salt and black pepper; mix well.

Add nutritional yeast (optional) and fresh rosemary (or dried if preferred).

Peel and cut sweet potato into small to medium chunks and add to the pot.

Cover the pot and bring to a boil.

After about 10 minutes of boiling, mix and remove the rosemary to prevent leaves from falling into the soup.

After 1.5 to 2 hours of cooking, add chopped kale; cover and let sit for 5 to 10 minutes.

Serve the soup with rustic bread or rice, garnished with crushed black pepper, olive oil, and additional lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary