30-minute white bean and kale soup

Kale in the drawer has about two good days. White beans in the cupboard have about two years. This soup is how those timelines meet. The lemon at the end is the whole seasoning plan.

Ingredients

• 2 cans white beans, drained
• 1 bunch kale
• 1 onion
• 4 cloves garlic
• 4 cups vegetable broth (water plus salt works)
• 2 tbsp olive oil
• 1 lemon
• Salt

Spinach instead of kale if that is what is dying. Parmesan on top if it is already grated.

Method

1. Warm the olive oil in a pot over medium heat. Chop the onion and cook until soft, about 8 minutes. Stir in the garlic.
2. Add the drained beans, broth, and salt. Simmer 10 minutes so the beans taste stewed. Mash a scoop against the side of the pot if you want it thicker.
3. Strip the kale from the stems, chop it, and stir it in until wilted, 3 to 5 minutes.
4. Squeeze in the lemon, taste for salt, and eat.

Why it works in PantryZero

Beans, onion, garlic, and oil are the pantry half. Kale is the perishable that should set the night you cook this. If it is logged with an expiry, this recipe should float up.