White bean soup with zucchini, rosemary, and kale

I originally posted about this several months ago; I received lots of requests for the recipe, but hadn't really noted things mentally as we cooked. When I prepared this soup on Friday evening, I paid more attention, and here you have it. This is a lovely light-tasting and hearty soup; all three of my children love it and eat it without complaining (which is the ultimate accolade). Unfortunately, we never have leftovers, so next time I'll double it

1 head kale, stems removed, cut into smallish pieces
2 15-oz cans navy or cannelloni beans, rinsed and drained
1 onion, diced
2-3 t. garlic, chopped
2 carrots, chopped
2 stalks celery, chopped
4 c. light-tasting broth (vegetable or chicken)
1 zucchini, washed and chopped into 1/2 inch pieces
2 t. rosemary
1-2 t. lemon juice
Extra-virgin olive oil, salt, freshly ground pepper, and rosemary as needed


Heat the olive oil in a large soup pot. Add the garlic and rosemary, saute for one minute, then add the onions and a scant teaspoon of salt and cook until tender. Add the carrots and celery and cook a few minutes more. Add the broth, bring to a boil, then add the beans and the zucchini. Simmer until the vegetables are tender but not falling apart (15-20 minutes). Add the lemon juice and a few grinds of pepper, taste, and correct the seasoning as needed. Stir in the kale until wilted into the soup, then serve with a crusty loaf of fresh bread and salad.

**Note: the broth will thicken somewhat with the addition of the beans.