Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 bunch (5 oz) Lacinato kale, stems removed and finely shredded
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and carrots and sauté for 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have golden edges.
  2. Stir in the minced garlic and dried oregano; cook for 60 seconds until fragrant.
  3. Pour in the fire-roasted tomatoes, vegetable broth, and drained cannellini beans. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  4. Use an immersion blender to pulse the soup 3–4 times, breaking up a small portion of the beans to create a creamy, velvety consistency.
  5. Stir in the shredded kale and fresh lemon juice. Cook for 60 seconds until the kale is vibrant green and wilted.
  6. Remove from heat, stir in the chopped fresh parsley, and season with sea salt and black pepper to taste.