Lemony White Bean and Kale Soup

How to make it

1. 1

   In a large pot or Dutch oven, warm a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let it brown.

2. 2

   Pour in the vegetable broth and add the rinsed cannellini beans. Bring the mixture to a gentle simmer.

3. 3

   Stir in the chopped kale. Cook for 5 to 7 minutes, or until the kale has softened to your liking.

4. 4

   Remove the pot from the heat. Stir in the fresh lemon juice.

5. 5

   Season generously with salt and black pepper to taste. Ladle into bowls and serve immediately.