Name: Tuscan White Bean Soup
Cook time: 40 min
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced into rounds; 2 stalks celery, sliced; 4 cloves garlic, minced; 2 cans (15 oz each) cannellini beans, drained and rinsed; 4 cups vegetable broth (or chicken broth); 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 bay leaf; 3 cups fresh kale, stems removed and leaves chopped; 1 tablespoon lemon juice; Salt and black pepper to taste; Optional: Grated Parmesan cheese and red pepper flakes for serving

Tuscan White Bean Soup

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Cook Time: 40 minutes
Total Time: 40 minutes
Diet: Vegetarian, Gluten-Free, Vegan, Heart-Healthy

Ingredients

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2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and sliced into rounds
2 stalks celery, sliced
4 cloves garlic, minced
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
3 cups fresh kale, stems removed and leaves chopped
1 tablespoon lemon juice
Salt and black pepper to taste
Optional: Grated Parmesan cheese and red pepper flakes for serving

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
Stir in the minced garlic, dried rosemary, and dried thyme. Cook for another 60 seconds until the garlic is fragrant, being careful not to let it burn. This step releases the essential oils from the herbs and enhances the overall flavor profile of the soup.
Pour in the vegetable broth and add the rinsed cannellini beans and the bay leaf. Increase the heat to medium-high and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the beans to soften slightly and soak up the herb-infused broth.
For a thicker, creamier texture, use a potato masher or the back of a large wooden spoon to gently crush some of the beans directly in the pot. You only need to mash about a quarter of the beans to achieve a wonderful consistency without using any dairy.
Remove the bay leaf and discard it. Stir in the chopped kale and cook for 3 to 5 minutes until the leaves are bright green and tender. Turn off the heat and stir in the lemon juice. Season with salt and black pepper to taste.

Find it online: https://www.yucolor.com/dinner/tuscan-white-bean-soup/