Tonights Dinner Decided From
I decided to make something light for lunch that would keep a few days. So today I made Brothy Beans and Greens Soup from Sher Castellano from With Food + Love. Simply put this is healthy, delicious, and easy to make.
This is a really easy recipe to make. Very refreshing and adaptable for easy leftovers. I think the most important part of this recipe is that if you aren’t going to eat all of it after you make the recipe you should not add the kale to the broth. The kale doesn’t need to be in hot broth for the recommended 3-5 minutes. You can just add the kale to the hot broth and it should cook down with a few stirs. This really helped me keep the soup bright and fresh for leftovers.
I thought the celery would take a little longer to cook so I added them just a few minutes after adding the onions. And then I added the garlic at the end so it wouldn’t burn. When adding the broth, I only used 3 cups of vegetable broth, but you could as little or as much as you want based on how you want your soup. My thyme plants are really growing so I garnished with some fresh thyme.
The amount of lemon was just right, but next time I think I will add the zest from the lemon to really brighten the flavors. Overall, I think this recipe is great if you are looking for something light. It’s also perfect for leftovers if you don’t add all the kale at once.
