Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups Lacinato or curly kale, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and dried oregano. Cook for 1 minute until the aroma is fragrant and the garlic is golden.
  3. Pour in the vegetable broth and add the drained cannellini beans and fire roasted tomatoes. Bring to a gentle boil, then reduce heat to low, cover and simmer for 10–12 minutes.
  4. Use an immersion blender directly in the pot for 15–30 seconds until the broth thickens but whole beans remain.
  5. Stir in the chopped kale and simmer for 3–5 minutes until the leaves are tender and vibrant green.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley.