Warm up your weeknight with this easy and hearty soup. Finish it with lemon juice and Parmesan cheese for an extra flavor boost.
Ingredients
- 1 (8 oz) piece dry salami
- 2 tbsp olive oil
- ½ (16 oz) bag chopped kale greens
- 2 (15.5 oz) cans cannellini beans, drained and rinsed
- 1 lemon
- ½ cup grated Parmesan cheese, plus more for serving
Steps
- Cut the salami into bite-size cubes. In a large pot, heat the oil on medium. Add salami cubes. Cook 5 min., stirring often. Transfer cooked salami to a plate and reserve.
- To pot still on medium, add the kale in batches and cook 2 min., until slightly wilted, stirring often. To pot, add 3 cups water and the beans. Season well with salt and pepper. Heat to a boil on high. Simmer 8–10 min., until kale is completely tender.
- Remove soup from heat. Transfer half of soup (2½ cups) to a blender. Purée until smooth and then return to pot. Juice the lemon into soup and stir in the Parmesan. Top with reserved salami and more Parmesan, if desired.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- quick
- gluten free
- Meal plan
- 30 minutes
- Guiding Stars
- 9 Ingredients 5 Meals
- Egg Free
- Lighter
- Nut Free
- Wheat Free
- Nutrient Packed
- Meal Prep
- January 2022
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