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         Title: Kale Soup   
    Categories: Soups, Vegetarian   
         Yield: 6 Servings   
      
         2 tb Olive oil (30 ml)   
         1 md Yellow onion (150 g); diced   
         3 cl Garlic (9 g); minced   
         2 md Carrots (240 g); diced   
         2    Celery ribs (160 g); diced   
         1 ts Dried thyme (1.4 g)   
         1 ts Dried oregano (1.8 g)   
       1/2 ts Smoked paprika (2.84 g)   
       1/2 ts Chili flakes (2.5 g);   
              - adjust to taste   
       3/4 ts Sea salt (4 g)   
       1/4 ts Black pepper (1.42 g)   
         6 c  Vegetable broth (1.4 l)   
         1    Fresh rosemary sprig   
        30 oz White beans (2 cans);   
              - drained and rinsed   
         1 bn Kale (150 g); stems   
              - removed, leaves chopped   
         1    Lemon; for serving   
      
     Preparation time: 15 minutes   
     Cooking time: 30 minutes   
      
     Kale soup is the tastiest way to get your daily dose of greens! It's   
     hearty, flavourful, packed with veggies, and so simple to make.   
      
     Heat the olive oil in a large pot over medium heat. Add the onion and   
     saute for 3 to 4 minutes until softened. Stir in the garlic and cook   
     for 1 more minute until fragrant.   
      
     Add the carrots and celery. Saute for 5 minutes, then stir in the   
     thyme, oregano, smoked paprika, chili flakes, salt, and black pepper.   
      
     Add the vegetable broth and the whole sprig of rosemary. Bring to a   
     boil, then reduce the heat and simmer for 15 to 20 minutes.   
      
     Remove the rosemary sprig and discard it. Transfer 2 to 3 cups of the   
     soup to a blender, blend until smooth, and stir it back into the pot.   
      
     Stir in the white beans and chopped kale. Simmer for another 5 minutes   
     until the kale is wilted.   
      
     Remove from heat. Taste and adjust seasoning if needed. Ladle the   
     soup into bowls and serve with a squeeze of lemon juice and some   
     bread.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
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