Ingredients
-
1 medium yellow onion, diced yellow onion1 medium yellow onion, diced
-
3 cloves garlic, minced garlic3 cloves garlic, minced
-
2 medium carrots, diced carrots2 medium carrots, diced
-
2 celery stalks, diced celery2 celery stalks, diced
-
1 medium zucchini, diced zucchini1 medium zucchini, diced
-
1 red bell pepper, diced red bell pepper1 red bell pepper, diced
Directions
Start by sautéing the aromatic vegetables, then layer in the rest of the vegetables, beans, and herbs. Simmer slowly to develop robust flavor, finishing with lemon and fresh parsley for brightness. For extra richness, mash some of the beans in the pot to thicken the soup. This recipe is even better the next day as the flavors deepen. Serve with crusty gluten-free bread if desired.
Steps
|
1
Done
|
In a large soup pot over medium heat, add the diced onion, garlic, carrots, and celery. If needed, add a splash of vegetable broth to prevent sticking. Sauté for 5 minutes until vegetables are softened. |
|
2
Done
|
Add diced zucchini and red bell pepper. Cook for another 3 minutes. |
|
3
Done
|
Stir in the chopped kale and cook until slightly wilted, about 2 minutes. |
|
4
Done
|
Add diced tomatoes (with juices), cannellini beans, remaining vegetable broth, thyme, rosemary, oregano, bay leaf, and crushed red pepper flakes (if using). |
|
5
Done
|
Bring to a boil, then lower heat and simmer uncovered for 20–25 minutes, stirring occasionally. |
|
6
Done
|
Remove the bay leaf. Stir in lemon juice, salt, and black pepper to taste. |
|
7
Done
|
Ladle soup into bowls. Garnish with fresh parsley and lemon zest. Serve hot. |
