Serves: 6 | Prep time: 15 minutes | Cook time: 35 minutes

Ingredients

3 tablespoons olive oil
2 cooking onions, diced
2 carrots, diced
4 garlic cloves, minced
4 cups chopped green cabbage (about 1/2 small head)
1 bunch kale, stems removed and leaves chopped
2 cans (15 ounces each) white beans, drained and rinsed
6 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice

Directions

• Warm the olive oil in a large pot over medium heat. Add the onions and carrots and cook for 6 to 8 minutes, until softened.
• Add the garlic and cook for 1 minute, until fragrant.
• Add the cabbage, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
• Add the beans and kale and simmer for 10 more minutes, until the kale is tender.
• Remove the bay leaf, stir in the lemon juice, and taste for salt. Serve with crusty bread. This soup keeps in the fridge for up to 4 days.