Lemony Tuscan White Bean and Kale Soup

Ingredients

• 3 can (15 oz) Cannellini Beans
• 2 tbsp Olive Oil
• 1 whole Yellow Onion
• 2 whole Carrots
• 1 whole Celery
• 2 tbsp Fresh Rosemary
• 3 cloves Garlic
• ¼ tsp Red Pepper Flakes
• 4 cups Vegetable Broth
• 1 bunch Kale
• 3 tbsp Lemon Juice

Instructions

1. Drain and rinse the cannellini beans. Transfer half to a bowl and mash with a potato masher or the bottom of a measuring cup until mostly smooth. Set aside.
2. Heat the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion, carrots, celery, rosemary sprigs, garlic, and red pepper flakes. Cook, stirring occasionally, until softened, about 6 minutes. Season with salt and pepper to taste.
3. Stir in both the whole and mashed beans along with the vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes to let the flavors meld.
4. Remove and discard the rosemary sprigs. Stir in the chopped kale and simmer until the kale is tender and bright green, about 4 minutes.
5. Remove the pot from the heat. Stir in the lemon juice and season with salt and pepper to taste before serving.