Lemon Kale White Bean Soup
Ingredients
2 tablespoons dairy free butter
1 tablespoon olive oil
1 shallot, peeled and minced
6 cloves garlic, peeled and minced
1 large carrot, peeled and diced
4 sprigs fresh thyme, stemmed
2 sprigs fresh rosemary, stemmed and chopped
2 sprigs fresh oregano, stemmed
¾ cup arborio rice
6 cups vegetable broth
1 (15-ounce) can white beans
2 sage leaves, chopped
¾ teaspoon fresh ground black pepper
½ teaspoon sea salt
½ bunch curly kale, scrubbed, stemmed, and shredded
½ cup unsweetened dairy free milk
juice and zest of two lemons
Directions
Heat the butter and olive oil in a Dutch oven or large soup pot over medium heat.
Once butter has melted, sauté the shallot and garlic until translucent and soft, about 3-4 minutes.
Add the carrot, thyme, rosemary, oregano, and rice to the pot.
Continue to sauté for 4-5 minutes, stirring occasionally, or until the rice is just starting to toast.
Add the vegetable broth, beans, sage, pepper, and salt.
Bring to a simmer and cover for 15 minutes until the rice is fluffy and the carrots are tender.
Remove soup from heat.
Add the kale, milk, lemon juice and zest. Serve immediately.
