Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 bunch lacinato kale, stems removed and chopped
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until the garlic smells fragrant. Note: Don't let the garlic brown or it will turn bitter.
  3. Pour in the vegetable broth and add two of the cans of drained beans. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Using an immersion blender, blend the soup directly in the pot for 30-60 seconds until about one third of the beans are broken down and the broth looks velvety.
  5. Stir in the final can of whole beans. Note: This preserves the bite of the soup so it isn't just a puree.
  6. Fold in the chopped kale and simmer for 3-5 minutes until the greens are tender but still vibrant green.
  7. Remove from heat and stir in the fresh lemon juice and chopped parsley.
  8. Season with kosher salt and black pepper to taste.