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LOADED LENTIL KALE SOUP

Yields6 Servings

 1 tbsp extra-virgin olive oil
 ½ white onion, finely chopped
 3 carrots, finely chopped
 3 ribs celery, finely chopped
 3 cloves garlic, minced
 6 sprigs fresh thyme
 1 cup French green lentils, rinsed
  cup flat leaf parsley, finely chopped
 ½ tsp salt, plus more as needed
 ½ tsp ground black pepper, plus more as needed
 3 cups vegetable broth
 1 (15-ounce) can cannellini beans, rinsed and drained
 1 bunch of curly kale, washed, tough stems removed and leaves shredded
 Splash of balsamic vinegar, plus more as needed
 Optional: grated Parmesan and freshly cracked pepper
Preparation
1

1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes

2

2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times

3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes

3

4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes

5. Remove the thyme and season with salt, pepper and vinegar to taste

OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup

NOTES
4

Refrigerate in airtight container for 3 days or freeze for up to 2 months

Nutrition Facts

Servings 6