Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 2 medium (300g) gold potatoes, cubed into 1/2-inch pieces
  • 1 cup (60g) frozen peas
  • 2 cups (60g) chopped kale
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the butter in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the onion, carrots, and celery, sautéing for 6-8 minutes without stirring too often to allow the vegetables to develop a mahogany-colored sear.
  2. Stir in the garlic and thyme, cooking for 1 minute until aromatic.
  3. Pour in the vegetable broth and add the cubed potatoes and cannellini beans. Increase heat to bring the soup to a boil, then immediately reduce to a simmer.
  4. Cover and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
  5. Turn the heat to low. Using an immersion blender, pulse 3-4 times directly in the pot to blend a small portion of the beans and potatoes into the broth for a velvety texture.
  6. Fold in the frozen peas and kale, simmering for 2 more minutes until the greens are wilted.
  7. Stir in the lemon juice, salt, and pepper. Garnish with chopped fresh parsley before serving.