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 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 3 cups fresh kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5–7 minutes until translucent.
  2. Stir in minced garlic, smoked paprika, and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in the diced tomatoes and all three types of rinsed beans. Stir well to coat the ingredients in the spice mixture.
  4. Add the vegetable broth and bring the soup to a boil, then immediately reduce heat to low. Simmer uncovered for 15 minutes.
  5. Use an immersion blender to partially blend approximately 20% of the soup directly in the pot to create a creamy, velvety consistency.
  6. Stir in the chopped kale and lemon juice. Season with sea salt and cracked black pepper before serving.