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 tbsp tomato paste
  • 3 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups fresh kale or spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and the onions are translucent.
  2. Stir in the garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep mahogany-colored hue and smells fragrant.
  3. Pour in the vegetable broth, dried rosemary, thyme, and the bay leaf. Add two of the bean cans. Bring the mixture to a boil, then reduce heat to low and simmer for 10–15 minutes.
  4. Remove the bay leaf. Using an immersion blender, blend the soup for 10–20 seconds to create a creamy base while leaving some whole beans.
  5. Stir in the remaining third can of whole beans, chopped kale, and lemon juice. Heat through for 2 minutes until the kale is wilted. Garnish with chopped parsley.