Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3 cans (15 oz each) Cannellini or Great Northern beans, drained and rinsed
- 6 cups vegetable or chicken broth
- 2 cups chopped kale or fresh spinach
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Optional: Grated Parmesan cheese and crusty bread for serving
Instructions
- Start by prepping all your vegetables to make the cooking process smooth. Dice the onion, slice the carrots, and chop the celery into uniform pieces so they cook evenly. Mince the garlic cloves finely. Open your cans of white beans, pour them into a colander, and rinse them thoroughly under cold water to remove the excess sodium and canning liquid. Have your herbs and broth measured out and ready to go.
- Place a large pot or Dutch oven over medium heat and add the olive oil. Once shimmering, add the onion, carrots, and celery. Sauté for about 6 to 8 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic, rosemary, and thyme, cooking for another 60 seconds until fragrant. Pour in the drained beans and the broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes. For a creamier texture, take a potato masher or a fork and lightly crush some of the beans directly in the pot. Finally, stir in the kale or spinach and let it wilt for 2 to 3 minutes.
- Remove the pot from the heat and stir in the lemon juice to brighten the flavors. Taste the soup and add salt and pepper as needed. Ladle the hot soup into deep bowls. If desired, sprinkle a generous amount of grated Parmesan cheese over the top. Serve immediately with a side of warm, crusty bread or crackers for dipping. The bread is perfect for soaking up the savory broth!
- Cook Time: 35 minutes