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Title: Kale Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

2 tb Olive oil (30 ml)
1 md Yellow onion (150 g); diced
3 cl Garlic (9 g); minced
2 md Carrots (240 g); diced
2 Celery ribs (160 g); diced
1 ts Dried thyme (1.4 g)
1 ts Dried oregano (1.8 g)
1/2 ts Smoked paprika (2.84 g)
1/2 ts Chili flakes (2.5 g);
- adjust to taste
3/4 ts Sea salt (4 g)
1/4 ts Black pepper (1.42 g)
6 c Vegetable broth (1.4 l)
1 Fresh rosemary sprig
30 oz White beans (2 cans);
- drained and rinsed
1 bn Kale (150 g); stems
- removed, leaves chopped
1 Lemon; for serving

Preparation time: 15 minutes
Cooking time: 30 minutes

Kale soup is the tastiest way to get your daily dose of greens! It's
hearty, flavourful, packed with veggies, and so simple to make.

Heat the olive oil in a large pot over medium heat. Add the onion and
saute for 3 to 4 minutes until softened. Stir in the garlic and cook
for 1 more minute until fragrant.

Add the carrots and celery. Saute for 5 minutes, then stir in the
thyme, oregano, smoked paprika, chili flakes, salt, and black pepper.

Add the vegetable broth and the whole sprig of rosemary. Bring to a
boil, then reduce the heat and simmer for 15 to 20 minutes.

Remove the rosemary sprig and discard it. Transfer 2 to 3 cups of the
soup to a blender, blend until smooth, and stir it back into the pot.

Stir in the white beans and chopped kale. Simmer for another 5 minutes
until the kale is wilted.

Remove from heat. Taste and adjust seasoning if needed. Ladle the
soup into bowls and serve with a squeeze of lemon juice and some
bread.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/kale-soup/>

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