Ingredients:

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

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery; sauté for 6–8 minutes until softened and translucent.
  2. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the drained cannellini beans, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes.
  4. Remove the bay leaf. Using an immersion blender, pulse the soup 3–5 times, blending approximately 1/3 of the soup to create a creamy base while leaving some whole beans for texture.
  5. Stir in the chopped kale and cook for 2–3 minutes until wilted but bright green.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley before serving.