Lemon White Bean Soup

1 tbsp Extra Virgin Olive Oil
1 serving 1 med yellow onion (by TODD7623)
2 clove Garlic
1 tbsp Rosemary
1 tsp Thyme, fresh
0.25 tsp Oregano, ground
2 lemon yields Lemon Juice
4 cup President's Choice Organics vegetable stock (by ROSEKADY)
1 Can of White Beans
1 cup, chopped Swiss Chard

1.Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the onion, and cook, stirring occasionally, until soft and translucent and just beginning to brown. Add the garlic and cook for another minute or two. Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
2.Add the lemon juice followed by the stock and stir to combine. Cover, and bring the stock to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
3.Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user AL_TAYLOR123.