White Bean Soup

Ingredients :

• 1 pound (about 2 cups) dried white beans (such as Great Northern or cannellini), soaked overnight
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 8 cups vegetable or chicken broth
• 1 ham hock or 1/2 pound smoked sausage, optional (for added flavor)
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• Juice of 1 lemon

Instructions :

1. Rinse the dried beans and soak them in water overnight. Drain and set aside.
2. In a large soup pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes.
3. Add minced garlic, dried thyme, dried rosemary, and bay leaf. Sauté for another 2 minutes until the garlic is fragrant.
4. Add the soaked and drained white beans to the pot. Pour in the vegetable or chicken broth. If using, add a ham hock or smoked sausage for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
5. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
6. Add chopped kale to the soup and cook until wilted, about 5 minutes. Squeeze in the juice of one lemon to brighten the flavors.
7. Remove the bay leaf and, if used, the ham hock or sausage. Ladle the soup into bowls, and garnish with fresh chopped parsley.