Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups low-sodium vegetable broth
  • 3 cups lacinato kale, stems removed and chopped
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots, and celery. Cook for 6-8 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the garlic and dried oregano, cooking for 60 seconds until fragrant but not browned.
  3. Pour in the diced tomatoes, cannellini beans, and vegetable broth. Increase heat to bring the liquid to a boil, then immediately reduce to a simmer.
  4. Cover and cook for 20-25 minutes until carrots are tender and the broth is cohesive.
  5. Stir in the chopped kale and cook for 3-5 minutes until the leaves are wilted but still vibrant green.
  6. Remove from heat. Stir in the Parmesan cheese and lemon juice.