# What You’ll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 bunch kale, tough stems removed, leaves chopped (about 4 cups packed)
07 - Zest of 1 lemon
→ Beans & Broth
08 - 2 cans (15 oz each) cannellini beans, drained and rinsed
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water
→ Herbs & Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary or 1 tablespoon fresh, minced
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste
→ Finishing
16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/4 cup grated Parmesan cheese, optional for dairy-free or vegan
18 - Extra-virgin olive oil for drizzling
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, approximately 6 to 8 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook for 2 to 3 minutes until slightly wilted.
04 - Add cannellini beans, vegetable broth, water, dried thyme, rosemary, bay leaf, and red pepper flakes if using. Season with salt and pepper to taste.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Remove approximately 1 cup of soup and beans. Mash with a fork or blend until smooth, then return to the pot to achieve creamier consistency.
07 - Stir in lemon zest and lemon juice. Simmer for 2 additional minutes.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and top with grated Parmesan and drizzle of extra-virgin olive oil.
