Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (no salt added)
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 3 cups fresh kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion, carrots, and celery, sautéing for 6-8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic, oregano, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Add the drained cannellini beans, diced tomatoes, vegetable broth, and the bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Remove the bay leaf. Use an immersion blender to pulse the soup 3-4 times (blending approximately 20% of the beans) to create a creamy texture.
  5. Stir in the chopped kale and cook for 3-5 minutes until wilted. Remove from heat and stir in the lemon juice, salt, and pepper.