I make this soup when my husband and I feel like we might be coming down with the "dreaded lurgy". It's simple and fast to make, nutritious and filling, and packs an immune-boosting punch!
This recipe makes a LOT of soup! If you are taking the leftovers to work for lunch the next day, pack a lemon wedge to squeeze into your soup just before you eat it!
2 bunches kale, de-stemmed and finely sliced
2 x 400g cans low-salt white beans (Borlotti Beans, White Kidney Beans etc). Or if you are cooking your own beans, use 800g cooked beans
2 onions, diced
2 cloves garlic, minced
4 lemons, juiced
2-3 teaspoons lemon zest
1 tablespoon olive oil
6 cups stock or water
Salt and pepper to taste
Saute onion and garlic in olive oil
Add in stock or water, bring to boil then reduce heat and simmer
Add in white beans followed by kale. Add the kale in batches. It will cook down.
Simmer for 15-20 minutes or until kale has softened and cooked through.
Season with salt and pepper to taste.
Add in the lemon juice just before serving.