Soup
White Bean, Kale & Broccoli Soup
By Luisa Szakacs
Simple Prep
Protocol Approved
Ingredients 15
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 1 Tbsp chopped fresh rosemary
- 1 tsp sea salt, plus more to taste
- 1/2 tsp dried thyme
- Freshly ground black pepper
- 2 1/2 cups cooked white beans, drained and rinsed
- 1 cup chopped broccoli florets
- 4 cups bone broth
- 6 cups chopped kale leaves
- 2 Tbsp fresh lemon juice
- Fresh parsley, for garnish
Method
1
Heat olive oil in a large pot over medium heat.
2
Add onion, carrot, celery, garlic, rosemary, salt, thyme, and pepper. Cook 8 minutes until softened.
3
Add white beans, broccoli, and bone broth. Simmer uncovered for 20 minutes.
4
Transfer half the soup to a blender and blend until smooth. Return to the pot.
5
Stir in kale and lemon juice. Cook 5 minutes, until kale is wilted.
6
Adjust consistency and season to taste.
7
Serve warm, drizzled with olive oil and topped with fresh parsley.
