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
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups 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.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until onions are translucent and carrots have softened.
  3. Stir in the minced garlic and dried thyme. Cook for 60 seconds until you smell a nutty fragrance.
  4. Pour in the vegetable broth. Add the bay leaf, salt, and pepper.
  5. Bring the liquid to a boil, then reduce heat to low. Simmer for 10 minutes until the flavors meld.
  6. Add the drained cannellini beans to the pot.
  7. Use an immersion blender to pulse the soup 3–5 times. Note: This creates the creamy texture without adding dairy.
  8. Stir in the chopped kale. Simmer for 3–5 minutes until the kale is tender but stays vibrant green.
  9. Remove the pot from the heat.
  10. Stir in the fresh lemon juice and chopped parsley.