Tuscan Kale Soup

connoisseurusveg.com

Caess

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

2 medium celery stalks, diced

3 garlic cloves, minced

4 cups vegetable broth, plus more as needed (I use 5 cups total)

2 (14 ounce or 400 gram) cans cannellini beans, drained and rinsed

1 teaspoon dried thyme

Pinch red pepper flakes, or to taste

1 large bunch Tuscan kale (about 1 to 1 ½ pounds/450 to 675 grams), stems removed and leaves roughly chopped

1 tablespoon lemon juice

Salt & pepper, to taste

Directions at connoisseurusveg.com

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