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
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 cups chopped Lacinato kale, stems removed
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • sea salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery, cooking for 5–7 minutes until the vegetables are softened and the onions are translucent.
  2. Stir in the minced garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low.
  4. Add the rinsed cannellini beans and simmer uncovered for 10–15 minutes to allow flavors to meld and the broth to reduce slightly.
  5. Scoop out approximately 1 cup of the beans and broth. Use an immersion blender or fork to mash them into a smooth paste, then stir the paste back into the pot.
  6. Stir in the chopped kale and cook for 2–3 minutes until the kale is wilted but still bright green.
  7. Remove from heat and stir in the fresh lemon juice and chopped parsley. Season with sea salt and black pepper to taste.