Lemon kale soup with pretzel croutons

Ingredients

• 3 tbsp olive oil
  
• 1 onion, small dice
  
• 1 large carrot or 2-3 small carrots, small dice
  
• 4 cloves of garlic, minced
  
• 10-12oz kale leaves (about two bunches), stems removed and sliced thin
  
• 3 cups chicken stock
  
• 2 cups water
  
• 1 15oz can cannelini beans, drained and rinsed
  
• 1 lemon, juiced
  
• 2-3 cups fresh pretzel bread rolls, about 3 rolls cut into small cubes (Note: any fresh bread will do, but these were a suprise when my supermarket was out of what I was looking for)
  
• 3 tbsp butter
  
• 2 tsp dried thyme
  
• Salt and pepper
  

Instructions

• Heat a soup pot or dutch oven with lid over medium heat and add oil. Add onion, carrot, garlic, and some salt to pan. Cover and cook for 5 minutes, then uncover and cook for an additional 5 minutes or until just beginning to brown, stirring frequently.
  
• Add kale and some additional salt and pepper to pan. Saute for a few minutes, allow the kale to cook down a bit.
  
• Add stock and water and increase heat to medium-high. Bring to a boil, then reduce heat and simmer, partially covered, for 10 minutes.
  
• While the soup cooks, make croutons. In a large non-stick pan heat butter over medium-high heat (you might add 1-2 tbsp of olive oil as well). Add bread, thyme, and some salt. Toss to coat, then let sit until browned on one side (about 3-5 minutes) then flip and repeat on an additional side. Remove croutons from pan.
  
• Uncover and add cannelini beans and the juice of one lemon. Stir for a minute, kill the heat, and serve.

I made this the other night and just wanted to share it in the hopes of some random person also getting to enjoy it; it's surprisingly good for such a simple soup. The pretzel croutons really went well with this, but croutons are always great on soup so don't try too hard to find them. The lemon really sets this soup up for greatness, you may want to serve it with a slice so you can add a bit more to your own bowl. I felt like there could have been more liquid, so feel free to up the stock/water. Finally, don't be afraid to taste and season as you go, salt is your friend. Stay warm!

bon appetit