Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable or chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil

Instructions:

  1. Heat 2 tbsp olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
  3. Pour in the broth and add the dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir in the rinsed cannellini beans.
  4. Bring the mixture to a boil, then reduce heat to low and simmer for 10–15 minutes.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 3–5 times (or blend 1 cup of soup separately and stir back in) until the consistency is creamy but still contains whole beans.
  6. Stir in the chopped kale or spinach and cook for 2 minutes until wilted.
  7. Remove from heat, stir in the fresh lemon juice, and drizzle with remaining olive oil before serving.