Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 3 cups chopped Lacinato kale
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the diced onion, carrots, and celery, sautéing for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic, dried oregano, and smoked paprika; cook for 1 minute until fragrant.
  3. Pour in the fire-roasted tomatoes and vegetable broth. Increase heat to medium-high and bring the liquid to a gentle boil.
  4. Stir in two of the cans of rinsed cannellini beans, lower the heat to medium, and simmer for 10–12 minutes.
  5. Mash the third can of cannellini beans into a smooth paste with a fork or immersion blender, then stir the paste into the soup to thicken.
  6. Fold in the chopped kale and stir until the greens are wilted. Remove from heat and stir in the lemon juice, salt, pepper, and red pepper flakes.