Lemony Kale & White Bean Soup

This recipe is super flexible so you can sub in whatever vegetables or herbs you have on hand. You could also add bone broth in replacement for some of the stock if you had this at home. Great to make a big pot for your family as it’s full of healthy, wholesome ingredients to keep you nourished during this difficult time. You can also freeze the leftovers if you don’t get through it all.

Makes one large pot (serves 4-6)

Ingredients:

Olive oil*
1 white onion, diced
4 cloves garlic or 1 tsp garlic powder
1 C celery, diced
2-3 carrots, sliced
½ C dried cannellini beans or 1 can cannellini beans, drained
2 Tbsp vegetable stock
6 C hot water
½ C rice (we used brown rice, arborio would also be great)
¼ C lemon juice
A big bunch of leafy greens, chopped (we used kale)
A big bunch of herbs, whatever you have on hand, chopped (we used parsley)
Salt and pepper, to taste

Method:

If using dried cannellini beans, soak these in a bowl of cold water overnight.

The next day, rinse your cannellini beans well then add them to a pot and bring to the boil, then once boiling turn down to simmer for 30 minutes. While these are cooking, fry your onions and garlic in a little olive oil in a pan on medium heat. Add your carrots and celery, stir to combine. 

Dissolve the vegetable stock in hot water then add to the fry pan. Add the rice, cannellini beans and lemon juice and simmer on a low heat for 20 minutes.

Add your leafy greens, herbs, salt and pepper and cook for a further 5 minutes, or until the rice is cooked.

Garnish with whatever herbs you have leftover and a wedge of lemon, serve hot.

*Item not available online but is available in your local GoodFor store.

Photography by Sarah aka @thesaarahproject.

Printable recipe PDF here.