Lemony White Bean Soup
Lemony White Bean Soup
Serves 4
15 min.
active cooking time
30 min.
total cooking time
Ingredients
A note about gluten: When a gluten-free vegetable broth is used, this recipe is gluten free.
2 tbsp.
canola oil
14 oz.
Kowalski's Fresh Mirepoix
1 tsp.
kosher salt, plus more for seasoning
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning
6 cups
vegetable broth
28-30 oz. (2 cans)
cannellini beans, drained and rinsed
2 cups (about 2 oz.)
torn prewashed kale
1 sprig
fresh rosemary
¼ cup
Kowalski's Freshly Squeezed Lemon Juice
1 bag
Kowalski's Italian Herb Crostini (optional), for serving
Directions
- In a large stockpot, heat oil over medium-high heat.
- Add mirepoix, salt and pepper; cook until vegetables are tender (about 5 min.).
- Add broth, beans, kale and rosemary sprig; bring to a boil.
- Reduce heat to a simmer; continue cooking until beans and greens are tender (about 10 min.).
- Remove rosemary sprig; add lemon juice.
- Season with salt and pepper to taste; serve immediately with crostini for dunking.
Tasty Tip:
- Navy or Great Northern beans could be used in this recipe instead of cannellini beans.
Find It!
- Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
- Find Kowalski's Freshly Squeezed Lemon Juice in the Produce Juice Case.
