Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 4 cups lacinato kale, stems removed and chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • salt and cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the garlic, dried oregano, and tomato paste, cooking for another 60 seconds until the garlic is fragrant and the paste turns a deep brick red.
  3. Pour in the vegetable broth, diced tomatoes with juices, and the drained cannellini beans. Add the bay leaf.
  4. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes.
  5. Use a potato masher or immersion blender to pulse a small portion of the beans directly in the pot to create a naturally creamy base.
  6. Stir in the chopped kale and cook for 3 minutes until vibrant green.
  7. Stir in the fresh lemon juice and grated parmesan cheese. Season with salt and cracked black pepper to taste.