Ingredients:

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

Instructions:

  1. Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Add the diced onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the vegetable broth and one can of the beans. Use an immersion blender to pulse until the broth is thickened and creamy, but not completely smooth.
  4. Stir in the second can of whole beans and simmer on low for 10–15 minutes to allow flavors to meld.
  5. Fold in the chopped kale and stir continuously for 3–5 minutes until wilted but still bright green.
  6. Remove from heat, stir in the fresh lemon juice, and garnish with a drizzle of olive oil and fresh parsley.