A hearty kale and white bean soup simmered in vegetable stock.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.

Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.

3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.

Divide the soup among bowls and drizzle with olive oil. 

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