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 1/2 teaspoons olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• pinch whole red pepper flakes, optional, very mild

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.