Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat in a large pot. Add the onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Pour in the vegetable broth and add the rinsed cannellini beans and the bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Use a potato masher directly in the pot to crush approximately 1/3 of the beans. Stir vigorously until the broth reaches a cloudy, velvety consistency.
  5. Stir in the chopped kale or spinach and cook for 2-3 minutes until the greens are wilted and vibrant green.
  6. Remove the bay leaf, stir in the lemon juice, and garnish with fresh parsley.