Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables soften and the onion becomes translucent.
Add the Garlic and Herbs: Stir in the minced garlic, thyme, rosemary, and sage, and cook for another minute until fragrant.
Simmer the Soup: Pour in the broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for about 10 minutes to allow the flavors to meld together.
Add the Beans and Kale: Add the white beans and chopped kale (if using) to the pot, and simmer for another 10 minutes, or until the kale is tender and the beans are heated through.
Season: Taste and season with salt and pepper as needed. For a creamier texture, you can use an immersion blender to blend some of the soup (or blend a portion in a regular blender and return it to the pot).
Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for added richness. Serve hot and enjoy the warmth!
Serving and Storage Tips:
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