White Bean, Kale & Broccoli Soup

Ingredients

• 1 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 1 medium yellow onion, chopped
• 3 1 medium carrot, chopped
• 4 2 celery ribs, chopped
• 5 2 garlic cloves, chopped
• 6 1 Tbsp chopped fresh rosemary
• 7 1 tsp sea salt, plus more to taste
• 8 1/2 tsp dried thyme
• 9 Freshly ground black pepper
• 10 2 1/2 cups cooked white beans, drained and rinsed
• 11 1 cup chopped broccoli florets
• 12 4 cups bone broth
• 13 6 cups chopped kale leaves
• 14 2 Tbsp fresh lemon juice
• 15 Fresh parsley, for garnish

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add onion, carrot, celery, garlic, rosemary, salt, thyme, and pepper. Cook 8 minutes until softened.

3. 3

   Add white beans, broccoli, and bone broth. Simmer uncovered for 20 minutes.

4. 4

   Transfer half the soup to a blender and blend until smooth. Return to the pot.

5. 5

   Stir in kale and lemon juice. Cook 5 minutes, until kale is wilted.

6. 6

   Adjust consistency and season to taste.

7. 7

   Serve warm, drizzled with olive oil and topped with fresh parsley.