As the soup progresses, kale, vibrant and nutrient-packed, makes its grand entrance. Its emerald leaves wilt gracefully into the broth, adding a burst of freshness and color. A squeeze of lemon juice brightens the entire composition, elevating the dish with a touch of acidity. The result is a symphony of textures and flavors, a testament to the patience and care invested in the process.
Finally, as the soup is ladled into bowls and garnished with a sprinkle of fresh parsley, it is ready to be savored. Each spoonful tells a story of time and attention, inviting those who partake to experience the culmination of a lengthy, yet rewarding culinary journey. White Bean Soup, with its complex layers and robust character, transcends the ordinary, offering a nourishing and comforting feast for both the senses and the soul.
Ingredients:
1 pound (about 2 cups) dried white beans (such as Great Northern or cannellini), soaked overnight
2 tablespoons olive oil
1 large onion, finely chopped
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
8 cups vegetable or chicken broth
Continue Reading in next page
