Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 large carrots, sliced into half-moons
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 large Yukon Gold potato, peeled and diced into 1/2 inch cubes
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 bunch Lacinato kale, stems removed and leaves chopped
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and carrots begin to soften.
  3. Stir in the minced garlic, rosemary, and red pepper flakes. Cook for 60 seconds until fragrant.
  4. Add the drained cannellini beans, vegetable broth, diced potato, bay leaf, salt, and pepper.
  5. Bring to a simmer and cook until the potatoes are tender.
  6. Use an immersion blender to blend approximately one-third of the soup directly in the pot to create a creamy thickened base.
  7. Stir in the chopped Lacinato kale and simmer for an additional 5 minutes to preserve the color and nutrients.
  8. Remove the pot from the heat and stir in the fresh lemon juice and chopped parsley.