Spring Kale & Lemon Bean Soup

This versatile soup can actually be made chunky or blended smooth.  You can also use the smooth blend as a pasta sauce.  

• 1 bunch of Tuscan or Black Kale – julienne slices
• 2 Fresh Lemons – Juice & Zest
• 1 Can of Organic Cannellini Beans
• 1 QT of Organic Vegetable Broth
• 1 Large White Onion – diced
• 3 to 4 Garlic Cloves – minced
• 2 to 3 TBSP of Olive Oil
• 1 TBSP of our El Greco Artisanal Spice Blend
• 1 TSP Red Chili Flakes (optional)
• Salt to taste

1. Before turning on stove, prepare all of your ingredients. Remove the ribs from your kale and Julianne (stack and roll leaves together then slice into thin ribbons), zest and juice your lemon, dice your onion and mince your garlic. Set all aside.
2. In a 3 QT Pot, pour olive oil into a heated pot until shimmering.
3. Add diced onion and cook until translucent
4. Once onions are ready, push to edges of pot and make a well, add minced garlic. Note: If well is dry then add some extra oil.
5. Once garlic is browned, stir together with onions.
6. Add your bushel of kale, then lemon juice and stir together until it starts to wilt.
7. Then add in your vegetable broth, beans, lemon zest and stir.
8. Once all is combined add El Greco, chili flakes and salt, stir, reduce heat to low and close lid. Let cook for 20/30 minutes.
9. Once done, taste and add seasoning as needed, serve and enjoy.
10. If you prefer a smoother soup OR have left overs and want to change it up, simply pour contents in a blender or use an immersion blender if you have it until you get a smooth consistency. Enjoy as a creamy soup.
11. Still have more but don’t want soup? Take your creamy smooth sauce and pour over prepared orzo, toss in chicken and some cherry tomatoes and have a whole new meal!