Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 large (45g) garlic cloves, minced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 2 medium (300g) yukon gold potatoes, peeled and cubed into ½ inch pieces
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp (5g) dried thyme
  • 1 bay leaf
  • 4 cups (120g) lacinato kale, stemmed and chopped
  • 2 tbsp (30ml) fresh lemon juice
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the cubed potatoes and the bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer for 10–12 minutes, or until the potatoes are fork-tender.
  4. Stir in the drained cannellini beans and simmer for another 5 minutes to allow the flavors to meld.
  5. Remove the bay leaf. Use an immersion blender to blend approximately 1/3 of the soup directly in the pot until the broth reaches a thickened, creamy consistency.
  6. Stir in the chopped kale and fresh lemon juice. Season with salt and black pepper to taste.