LEMONY KALE AND WHITE BEAN SOUP

ingredients:

1. 1 tbsp olive oil
2. 1 onion
3. 2 cloves of garlic
4. 1 tbsp unsalted butter
5. 1/4 tsp dried rosemary
6. 1/4 tsp dried thyme
7. 1/8 tsp dried oregano
8. 2 small lemons
9. 900ml  chicken stoke
10. salt and pepper to taste
11. 500g cooked cannelini beans
12. 200g cavolo nero 

directions:

1. finely dice the onion
2. heat the olive oil in a large pan over medium heat. add the onion, and cook until soft and translucent. stirring occasionally, crush the cloves of garlic into the pan and cook for another minute or two.
3. add the butter, once the butter melts stir in the herbs.
4. cook for another minute or two until the onions are lightly golden.
5. add the lemon juice followed by the stock and stir to combine.
6. bring the stock to the boil, then reduce heat to a simmer for 15 minutes.
7. season with salt and pepper to taste.
8. drain the 2 cans of cooked cannelloni beans but do not rinse. prep the cavolo nero by removing any rough stems and slice into small pieces
9. add the white beans and cavolo nero. continue to lightly simmer for a further 5 minutes. 
10. serve in a large bowl
11. enjoy!