HEALTHY & COZY FALL SOUP 🌿

If I had to pick only one thing to eat for the rest of my life, it’d be soup.

White Bean and Vegetable Soup with Ditalini Noodles 🍲 Soup is always a reliable meal that’s relatively quick to put together. And it’s just a 10/10 comfort food when paired with grilled cheese.

Here’s the recipe:

1 tbsp olive oil

1 medium onion, diced

1 large carrot, diced

2-3 celery stalks, diced

2 large garlic cloves, finely chopped

½ tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

2 cans (14 oz) cannellini beans, drained and rinsed

¾ cup (150 g) ditalini noodles

6 cups (1.5 liters) vegetable stock

Juice of ½ lemon

2 cups (100 g) kale, roughly chopped

Salt and freshly ground black pepper to taste

Optionally top with parmesean cheese, red chili flakes, or fresh parsley

Heat the olive oil in a large pot and cook the onion, carrot and celery for 6-7 minutes over medium heat until softened (I cook the carrot for a minute first because I find that it cooks slower, this is optional). Stir in the garlic, dried thyme, oregano and basil and cook for another minute. Next, add the beans, noodles and vegetable stock. Stir to combine, bring to a boil, then lower the heat and simmer for 10 minutes until the noodles are cooked. Stir in the lemon juice and kale and simmer for 1-2 minutes until the kale wilts. Season to taste and serve with grilled cheese or your favorite panini!

#fallfood #lemon8challenge #souprecipes #healthyrecipes #easyrecipe @Lemon8 Food