1 ham hock or 1/2 pound smoked sausage, optional (for added flavor)
Salt and pepper to taste
1 bunch kale, stems removed and leaves chopped
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions:
Soak the Beans:
Rinse the dried beans and soak them in water overnight. Drain and set aside.
Sauté Aromatics:
In a large soup pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened, about 8-10 minutes.
Add Garlic and Herbs:
Add minced garlic, dried thyme, dried rosemary, and bay leaf. Sauté for another 2 minutes until the garlic is fragrant.
Incorporate Beans and Broth:
Add the soaked and drained white beans to the pot. Pour in the vegetable or chicken broth. If using, add a ham hock or smoked sausage for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
Season and Adjust:
Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
Add Kale and Lemon Juice:
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