Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 medium gold potato, peeled and cubed small
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3 cups chopped kale
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter over medium heat in a Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until vegetables are translucent.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the broth and add the cubed potatoes and bay leaf. Bring to a boil, then reduce heat to low and simmer for 10–12 minutes until potatoes are fork-tender.
  4. Stir in the drained cannellini beans and simmer for another 5 minutes.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 3–4 times (or blend 1 cup of soup and stir back in) to create a creamy texture.
  6. Stir in the lemon juice and chopped kale. Cook for 1-2 minutes until greens are wilted. Stir in chopped parsley and season with salt and pepper to taste.