Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 lb gold potatoes, cubed into ½ inch pieces
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup frozen peas
  • 2 cups chopped kale or baby spinach
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Pour in the vegetable broth and stir in the thyme, oregano, salt, and pepper. Add the cubed potatoes. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender.
  3. Stir in the rinsed cannellini beans and frozen peas. Add the kale or spinach and stir gently for 2–3 minutes until the greens have wilted.
  4. Remove the pot from the heat. Stir in the lemon juice (or vinegar) and the fresh parsley. Taste and adjust salt if needed.