Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 3 cans (15 oz each) Cannellini beans, drained and rinsed
  • 4 cups Low-sodium vegetable broth
  • 1 bay leaf
  • 1 tsp Sea salt
  • 0.5 tsp Black pepper
  • 2 cups Fresh kale, chopped
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly. Note: This builds the foundational sweetness of the soup.
  2. Stir in the garlic, rosemary, and thyme, cooking for another 60 seconds until the aroma is strong and fragrant.
  3. Pour in the drained beans and the vegetable broth. Add the bay leaf, salt, and pepper. Bring the mixture to a rapid simmer until large bubbles break the surface.
  4. Reduce the heat to low and bubble gently for 10–12 minutes until the beans look plump and the liquid has slightly reduced.
  5. Using a potato masher, press down on about 1/3 of the beans directly in the pot to release starches. Note: This is the moment the soup transforms from watery to velvety.
  6. If using an immersion blender instead, pulse 3-4 times briefly until the desired creamy consistency is reached.
  7. Stir in the chopped kale and let it wilt in the hot soup for 2-3 minutes until the leaves are tender but still vibrant green.
  8. Remove the pot from the heat and stir in the fresh lemon juice.
  9. Taste the soup and add an extra pinch of salt if needed. Note: The lemon often makes the existing salt taste more pronounced.
  10. Remove the bay leaf before ladling into deep bowls.