Ingredients:

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

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic, dried oregano, and dried thyme; cook for 1 minute until fragrant.
  3. Pour in the broth and add the bay leaf, salt, and black pepper. Bring the liquid to a gentle boil, then reduce heat to low.
  4. Stir in two of the cans of rinsed cannellini beans. Let the soup simmer uncovered for 15 minutes.
  5. Remove the bay leaf. Use an immersion blender to blend the third can of beans (or a portion of the soup) directly in the pot until smooth and the broth looks opaque and creamy.
  6. Stir in the chopped kale and cook for 2–3 minutes just until the greens have wilted.
  7. Remove from heat and stir in the fresh lemon juice and chopped parsley.