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:

• 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.
• Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.
• Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.
• 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.
• Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.
• 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).
• Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.
• Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Enjoy!