Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 6 cloves garlic, minced
  • 3 cans (15oz/425g each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 bay leaf
  • 2 cups fresh kale or spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 8–10 minutes, stirring occasionally, until vegetables are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
  4. Pour in the rinsed cannellini beans, vegetable broth, oregano, rosemary, thyme, and the bay leaf.
  5. Increase heat to bring the liquid to a gentle boil, then immediately reduce to a simmer. Cover and cook for 20–25 minutes.
  6. Remove the bay leaf.
  7. Using an immersion blender, pulse the soup 3–4 times (or puree 2 cups of soup in a blender and stir back in) to create a velvety emulsion.
  8. Stir in the kale or spinach and cook for 2 minutes until wilted.
  9. Stir in the fresh lemon juice and grated Parmesan cheese. Season with salt and black pepper to taste.