This soup is so tasty, I could eat it every week … as a matter of fact, I have been eating it every week lately. It’s a meal that just makes you feel really good. The northern beans are filling, and the citrus makes it bright and refreshing. Our weather in NW Pa.’s been about as cheery as Mordor, so hot bowls of this lemony soup have really hit the spot. And it is easy to make.

Here’s my recipe for Lemony Kale & Northern Bean Soup. CSA friends: You might want to save this one for when your share starts in June. Your CSA will include a lot of kale, and this is a fantastic way to use it up quickly. You’ll also receive the fresh herbs listed in the recipe. (If you’d like to learn more about joining the CSA, click here.)

INGREDIENTS

Butter

1 large onion, chopped

Garlic, to taste (at least a few cloves), minced

3 cans of northern beans (also known as white beans) w/liquid

1 bunch of kale, chopped (remove the stems)

Fresh parsley, chopped

Fresh oregano, chopped

Fresh sage, chopped

3 cups of water

Juice from 1 lemon

Salt & pepper

Optional: Bouillon cubes or Better Than Bouillon, use according to package instructions. (You could season this soup entirely with salt and pepper, but I like to cheat a bit with a few teaspoons of Better Than Bouillon.)

DIRECTIONS

1.) Cook onion in butter until it starts to brown.

2.) Add garlic. Stir briefly, browning garlic slightly.

3.) Add 3 cans of northern beans, as well as the liquid from the beans.

4.) Add chopped kale and herbs.

5.) Add 3 cups of water and lemon juice.

6.) Season with salt and pepper, and bouillon. You may also want to melt in pats of butter for flavor.

Enjoy!

~ Stella