Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme or rosemary
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups fresh baby spinach or kale, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and vegetables have softened.
  2. Stir in the minced garlic and dried thyme. Cook for 60 seconds until you can smell the garlic clearly. Note: Don't let the garlic brown or it will taste bitter.
  3. Pour in the broth and add the bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the carrots are tender.
  4. Stir in two of the cans of drained white beans. Use an immersion blender directly in the pot to blend approximately 1/3 of the soup until the broth looks smooth and velvety.
  5. Stir in the remaining whole beans and the chopped spinach or kale. Simmer for another 3–5 minutes until the greens have wilted into the soup.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley. Stir gently to avoid breaking the whole beans.
  7. Taste and add an extra pinch of salt or pepper if the flavors need a boost.
  8. Ladle the Creamy White Bean Soup into bowls and serve immediately while steaming.