Tuscan Kale & White Bean Soup

Featured: Tuscan kale

Cuisine: Italian countryside

Why it’s heart-healthy: Fiber-rich kale and low-sodium beans work together to lower cholesterol and support digestion

Allergens & swaps: No major allergens. Add grilled chicken or lentils for extra protein.

Tip: Finish with a drizzle of good olive oil and a squeeze of lemon for brightness.

Ingredients

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

4 cups Tuscan kale, chopped

1 can (15 oz) white beans, drained and rinsed

4 cups low-sodium vegetable broth

1 tsp dried thyme

Salt and pepper to taste Juice of 1/2 lemon

Preparation

1. Heat olive oil in a pot over medium heat.
2. Add onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and cook for another 30 seconds.
4. Add kale, white beans, broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes. Add lemon juice and adjust seasoning before serving.