Kale and Cannellini Soup

Name: Kale and Cannellini Soup
Ingredients: 3 tbsp / 50 ml olive oil; 2 cups / 500 ml chopped onion; 2 cups / 500 ml chopped carrot; 1 cup / 250 ml chopped celery; 4 cloves garlic, crushed; 6 cups / 1.5 L water; 1 can (19 oz / 540 ml) cannellini beans, drained and rinsed well; 1 large bunch of kale, stems removed and leaves chopped into bite-size pieces (about 4 cups / 1 L); 1/3 cup / 75 ml white wine; 2 tbsp / 25 ml sodium-reduced soy sauce; 2 tbsp / 25 ml freshly squeezd lemon juice; 1 tsp / 5 ml coarse sea salt, or to taste; 1 tsp / 5 ml dried Herbs de Provence; freshly ground pepper, to taste

lesliebeck.com

Recipe for Kale and Cannellini Soup. This thick, hearty soup is a favourite especially in the fall and winter when the temperature begins to drop.

View full recipe on lesliebeck.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lesliebeck.com.

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Ingredients

3 tbsp / 50 ml olive oil
2 cups / 500 ml chopped onion
2 cups / 500 ml chopped carrot
1 cup / 250 ml chopped celery
4 cloves garlic, crushed
6 cups / 1.5 L water
1 can (19 oz / 540 ml) cannellini beans, drained and rinsed well
1 large bunch of kale, stems removed and leaves chopped into bite-size pieces (about 4 cups / 1 L)
1/3 cup / 75 ml white wine
2 tbsp / 25 ml sodium-reduced soy sauce
2 tbsp / 25 ml freshly squeezd lemon juice
1 tsp / 5 ml coarse sea salt, or to taste
1 tsp / 5 ml dried Herbs de Provence
freshly ground pepper, to taste