Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 6 cloves garlic, smashed and peeled
  • 1 large yellow onion, finely diced (approx. 150g)
  • 2 medium carrots, diced (approx. 100g)
  • 1 stalk celery, diced (approx. 50g)
  • 1 tsp dried rosemary
  • 3 cans (15 oz each) cannellini beans, rinsed and drained
  • 5 cups low-sodium vegetable broth
  • 1 bunch Lacinato kale, stems removed and leaves chopped
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Place the olive oil and smashed garlic cloves in a Dutch oven over medium-low heat. Cook for 3–5 minutes until the garlic is fragrant and light mahogany. Remove the garlic cloves and discard.
  2. Increase heat to medium. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until vegetables are translucent and onions show slight caramelization. Stir in the rosemary and red pepper flakes during the last minute.
  3. Add the rinsed cannellini beans and vegetable broth to the pot. Bring the mixture to a gentle simmer.
  4. Use an immersion blender to puree approximately one-third of the soup directly in the pot to create a creamy base while leaving the remaining beans whole for texture.
  5. Stir in the chopped Lacinato kale and cook for 2-3 minutes until the leaves are wilted and tender.
  6. Remove from heat. Stir in the freshly grated Parmesan cheese, lemon juice, salt, and black pepper. Serve warm.