White Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium sweet onion (finely chopped)
• 5 cloves garlic (minced)
• 2 large carrots (peeled and sliced into coins)
• 2 stalks celery (chopped)
• 4 15-ounce cans cannellini beans (drained and rinsed)
• 4-5 cups vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (more to taste)
• 3 cups chopped kale or baby spinach
• 2 tablespoons lemon juice
• optional shredded parmesan (I used Violife)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.
2. Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.
3. Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
4. Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot. Alternatively, use an immersion blender and blend a few times to create a creamier texture.
5. Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.
6. Stir in the chopped kale or spinach and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).
7. Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
8. Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Enjoy!