Italian White Bean & Kale Soup with Herb-Poached Cod

Ingredients

• 4 fillets (5 oz each) Cod fillets, skinless, sustainable
• 2 cans (15 oz each) Canned white beans, drained and rinsed, or 2 cups cooked
• 4 cups Lacinato kale, roughly chopped, stems removed
• 6 cups Low-sodium vegetable broth
• 1 stalk Celery, diced small
• 1 medium Carrot, diced small
• 2 cloves Garlic, minced
• 4 sprigs Fresh thyme
• 1 sprig Fresh rosemary
• 1 whole Bay leaf
• 1 whole Lemon, zest and juice
• 1.5 teaspoons Olive oil
• 1/4 teaspoon Sea salt
• 1/8 teaspoon Black pepper
• pinch whole Red pepper flakes

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced celery, carrot, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

2. 2

   Pour in the vegetable broth and add thyme sprigs, rosemary sprig, and bay leaf. Bring to a simmer.