Tuscan White Bean & Kale Soup

Ingredients

• 2 cans (15 oz each) Cannellini Beans
• 1 bunch Curly Kale
• 1 whole Yellow Onion
• 2 whole Carrots
• 2 whole Celery Stalks
• 4 cloves Garlic
• 1 tbsp Fresh Rosemary
• 5 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 whole Lemon

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 6 minutes until softened.
2. Add garlic and rosemary. Stir 1 minute.
3. Add vegetable broth and cannellini beans. Bring to a boil, then simmer 12 minutes.
4. Add chopped kale and cook 4 more minutes until wilted and tender.
5. Stir in lemon juice. Season with salt and pepper to taste.