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RECIPE: Kale & Cannellini Bean Soup

Perfect for all those cold days when Callie was renovating The Summer Breeze!

  • Heat 1-2 Tbsn olive oil (optional - add a pinch or more of red pepper flakes)

  • Add 2 medium leeks thinly sliced, 2 large carrots sliced, and 2 stalks celery diced. Sautee for 6-8 minutes.

  • Add 2 garlic cloves minced and Italian seasoning mix (or your choice of dried herbs) to taste. Sautee for 1 minute.

  • Add 6-7 cups vegetable broth and 2 cans of cannellini beans drained and rinsed. Bring to a boil.

  • Add as much kale as you want and simmer for 5 minutes.

  • Add fresh lemon juice (start with 1 Tbsp) and salt and pepper to taste

  • Stir and adjust seasoning

  • Serve with your favorite crusty bread.


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