With fiber-rich beans and greens, and naturally detoxifying garlic and lemon, you’ll want this soup in your regular rotation.

Ingredients:

• 1 lb dried cannellini beans, soaked overnight and drained
• Olive oil
• 1 large shallot, peeled and halved
• 2 leeks, chopped and well-washed
• 1 small head garlic, top sliced off
• 1-inch piece fresh ginger, chopped
• ½ lemon
• Pinch red pepper flakes
• 6–8 cups water or vegetable broth
• 1 small Parmesan rind (optional)
• 1 bunch parsley
• 1 bunch of kale
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Heat a generous drizzle of olive oil in a large pot over medium heat. Add the leeks and a pinch of salt and sauté for 2–3 minutes, until just softened.
2. Add the shallot halves, garlic head (cut-side down), and lemon half (cut-side down). Cook until lightly charred and fragrant, about 3–4 minutes. Add the ginger and red pepper flakes and cook 30 seconds more.
3. Add the drained beans, parsley bundle, Parmesan rind (if using), and 6–8 cups water or broth (beans should be covered by about 2 inches). Bring to a gentle simmer.
4. Simmer uncovered for 1½–2 hours, stirring occasionally, until beans are very tender and the broth is flavorful. Add more water as needed to keep beans submerged.
5. Remove and discard the parsley, lemon, and Parmesan rind. Squeeze the softened garlic cloves out of their skins into the soup and stir to incorporate. Stir in chopped kale and simmer just until wilted, about 2–3 minutes.
6. Season generously with pepper, fresh dill & parsley. Finish with a drizzle of olive oil and extra lemon juice if desired.

Recipe by Kelly Grunewald