White Bean Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

1 medium sweet onion (finely chopped)

5 cloves garlic (minced)

2 large carrots (peeled and sliced into coins)

2 stalks celery (chopped)

4 15-ounce cans cannellini beans (drained and rinsed)

4-5 cups vegetable broth

1 tablespoon tomato paste

1 tablespoon Italian seasoning

1/2 teaspoon red chili flakes

1/2 teaspoon ground black pepper

1/2 teaspoon salt (more to taste)

3 cups chopped kale or baby spinach

2 tablespoons lemon juice

optional shredded parmesan (I used Violife)

Directions

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Cook, stirring frequently for about 4-5 minutes.

Now add the drained and rinsed cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper and salt. Stir well.

Bring to a boil, then lower heat and simmer for 15 minutes, uncovered.

Transfer about 2 cups of the soup to a blender and blend until smooth. Transfer the blended soup back to the pot. Alternatively, use an immersion blender and blend a few times to create a creamier texture.

Stir well. If the soup is too thick, add a bit more broth until it reaches your desired consistency.

Stir in the chopped kale or spinach and let simmer for a few minutes until wilted (kale will take a few extra minutes to soften).

Stir in the lemon juice. Taste and add more salt, pepper or red chili flakes as desired.

Serve warm, perhaps with a side of crusty bread and a sprinkle of parmesan in each bowl. Enjoy!

Nutrition

• Calories: 325 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 682 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 13 g
• Total Sugars: 5 g
• Protein: 18 g