Ingredients:

  • 3 large carrots, chopped into 1-inch chunks
  • 2 stalks celery, chopped
  • 1 medium yellow onion, wedged
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 2 cups fresh kale or spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, minced

Instructions:

  1. Prep the vegetables. Toss the carrots, celery, onion, and garlic in olive oil, salt, and pepper directly on your baking sheet. Note: Spread them out so they roast instead of steam.
  2. Roast for color. Place in the oven at 400°F (200°C) for 20–25 minutes until the vegetables have charred, brown edges. According to [Serious Eats](https://www.seriouseats.com), roasting vegetables at high heat triggers the breakdown of sugars, which is where that deep flavor comes from.
  3. Create the creamy base. Transfer half of those roasted vegetables and one can of cannellini beans into your blender with 2 cups of the vegetable broth. Blend on high until the mixture is completely smooth and velvety.
  4. Sauté the aromatics. In your Dutch oven, stir the tomato paste and oregano over medium heat for 1 minute. Wait for the paste to darken slightly to unlock the savory notes.
  5. Combine everything. Pour in the blended puree, the remaining roasted vegetables, the second can of beans, and the rest of the vegetable broth.
  6. Simmer for depth. Let the soup simmer for 10 minutes until the flavors merge and the broth thickens slightly.
  7. Add the greens. Stir in the chopped kale or spinach. Cook for about 2 minutes until the leaves are wilted and vibrant green.
  8. Final touch. Remove the pot from the heat. Stir in the fresh lemon juice and minced parsley. Note: Doing this off heat prevents the lemon from tasting bitter.