White Bean & Kale Soup With Lemon Broth (For Vegans Too!)

It's Monday. It's grey out. We're all feeling a bit tired and a bit lazy. Perhaps you drank too much this weekend, or perhaps you didn't drink enough (water). Perhaps you slept too much, or perhaps you didn't sleep at all. Whatever the reason for your case of the Monday scaries, this hearty and easy soup will lift your spirits and hopefully leave you with a little more energy for the rest of the week. The original version, taken from Fork Knife Swoon, calls for chicken broth and butter-- but a vegan version is easily adaptable-- just use veggie broth and an extra tablespoon of olive oil and you're all set.

Ingredients:

1 Tbsp olive oil
1 large yellow or sweet onion, minced
1/2 Tbsp fresh garlic, crushed
1 Tbsp unsalted butter (substitute for more EVOO, if vegan)
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/8 tsp dried oregano
1 small lemon, juiced
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
2 (15 oz) cans cooked cannelini beans, drained (not rinsed)
1-1/2 cups (loosely-packed) kale (or sub. spinach or Swiss chard), removed from rough stems and torn into small pieces

Directions:

Heat the olive oil in a pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.

Add the lemon juice followed by the stock and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.

Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.