Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1/2 teaspoon red pepper flakes (2.5 ml) (optional)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (about 75g)
  • 1 teaspoon dried oregano (5ml)
  • Salt and freshly ground black pepper to taste
  • 1 bunch kale (about 8 ounces / 225g), stems removed and chopped (about 6 packed cups)
  • 4 cups vegetable broth (1 litre)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
  • 1/4 cup grated Parmesan cheese (30g) (optional)
  • 1 tablespoon lemon juice (15 ml)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add sun-dried tomatoes and oregano to the pot. Cook for 2 minutes, stirring occasionally, to release their flavour.
  3. Add chopped kale and vegetable broth to the pot. Season with salt and pepper.
  4. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the kale is tender.
  5. Stir in the cannellini beans and cook for another 5 minutes to heat through.
  6. Stir in Parmesan cheese (if using) and lemon juice. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley.