Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary or thyme
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 large Yukon Gold potato, peeled and cubed small
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cups lacinato kale or fresh spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and soft. Note: Don't rush this; the softness creates the flavor base.
  2. Stir in the minced garlic and dried rosemary. Cook for 60 seconds until the aroma is fragrant.
  3. Pour in the rinsed cannellini beans, cubed potatoes, and vegetable broth. Increase heat to bring the soup to a gentle boil, then reduce to a simmer.
  4. Cover the pot and cook for 12–15 minutes until the potato cubes are fork tender.
  5. Use an immersion blender to pulse the soup 4–5 times. Blend roughly 30% of the beans to create a texture while leaving some whole beans. Note: Over blending turns it into a puree, which we want to avoid.
  6. Stir in the chopped kale or spinach. Simmer for 2–3 minutes until the greens are wilted.
  7. Remove the pot from heat. Stir in the fresh lemon juice and chopped parsley.
  8. Taste the broth and adjust with sea salt and cracked black pepper.