📖 Instructions

1. Soak the beans: If using dried beans, place them in a large bowl, cover with plenty of cold water, and soak for at least 4 hours, or preferably overnight. This step is crucial for even cooking and digestibility. After soaking, drain and rinse the beans thoroughly.
2. Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add beans and broth: Add the drained and rinsed beans to the pot. Pour in the vegetable broth, ensuring the beans are fully submerged. If needed, add more water to cover. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beans are tender.
4. Incorporate kale: Stir in the chopped kale during the last 15 minutes of cooking. This allows the kale to soften without becoming overly mushy. Make sure to remove any tough stems from the kale before chopping.
5. Blend partially (optional): Use an immersion blender to partially blend the soup for a creamier texture. If you prefer a chunkier soup, skip this step. Be careful when blending hot liquids. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
6. Add lemon and seasonings: Stir in the lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Remember that lemon juice can brighten the flavors, so add it gradually.
7. Simmer and serve: Let the soup simmer for another 5 minutes to allow the flavors to meld. Ladle the soup into bowls and garnish with a drizzle of olive oil and a sprinkle of fresh parsley, if desired. I like to add a dollop of Greek yogurt or a swirl of pesto sometimes, too!
8. Enjoy!: Serve hot with a slice of crusty bread for dipping. This soup is delicious on its own or as a side dish. It's even better the next day after the flavors have had time to meld together!